You-Won't-Know-It's Decadent Chocolate Zucchini Cake

Recipe by NewNerdMom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12-14
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel zucchini and cut off ends. (I use the very large zucchini from my garden because the whole zucchini - seeds and all can be used.).
  • Using a food processor, grate and then process zucchini until pieces are quite fine. (Do NOT make a puree.).
  • Preheat oven to 350 degrees.
  • Prepare cake pan(s) by using shortening or butter and then using enough cocoa powder to lightly coat 9x13 pan or two 9-inch round pans. If using round pans, cut a round of parchment for the bottom of the pans to be sure of easy release.
  • In large bowl, cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in vanilla.
  • Combine flour, cocoa, baking powder, baking soda, and salt.
  • Sift 1/3 of dry ingredients into creamed mixture then add 1/3 of yogurt.
  • Continue adding sifted dry ingredients and yogurt into mixture by thirds until it is all combined.
  • Fold in zucchini.
  • Pour into cake pan(s).
  • Bake for 50-60 minutes or until toothpick comes out with just a few crumbs.
  • Allow to cool for 10 minutes before removing from pans onto cooling rack.
  • Frost with your favorite frosting.
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