My Mommom made the most fabulous Chocolate Zucchini Cake when I was growing up. I thought it was time to bring this cake back so that our family’s younger generations could enjoy it as much as my sisters and I did baaaaaaack in the day.
My sis Monica noted that my grandmother didn’t make it THAT much. And that’s probably because she grated the zucchini with a box grater, which doesn’t seem like the most time efficient way to get that job done. Fortunately, the shredder disc on a Cuisinart Food Processor is your bff when making this.
Sometimes, my grandmother would glaze her cake with a chocolate glaze and sometimes she would just dust it with powdered sugar. I opted for the glaze.
This cake turns out perfectly. I hope you enjoy it as much as my family did this summer!
Chocolate Zucchini Cake
Course: DessertCuisine: AmericanDifficulty: Medium12
servings45
minutes10
minutes60
minutes70
minutesShredded zucchini is the ingredient you need for a perfect chocolate cake!
Ingredients
- For the cake
2 cups granulated sugar
3/4 cup vegetable oil (The Jersey Girl uses canola)
3 large eggs (The Jersey Girl uses extra large)
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 cup cocoa powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup milk (The Jersey Girl uses 2 percent milk)
2 1/4 cup grated zucchini
- For the Rich Chocolate Glaze from Ann Byrn’s Chocolate from Cake Mix Doctor cookbook
2 oz. semisweet chocolate, coarsely chopped
1 Tbsp. unsalted butter
1/2 cup confectioner’s sugar, sifted
3 Tbsp. milk
Directions
- For the cake
- Preheat oven to 325 degrees Fahrenheit.
- Grease and flour a Bundt pan.
- In a large mixing bowl, mix sugar, oil and eggs together until creamy. (The Jersey Girl uses her KitchenAid mixer.)
- Add in vanilla, and mix until well combined.
- In a smaller bowl, whisk together flour, baking powder, baking soda, cocoa, cinnamon and salt.
- Add flour mixture in with the sugar, eggs, oil and vanilla. Mix well.
- Slowly mix in milk.
- After everything is well combined, stir in the shredded zucchini.
- Pour batter into prepared bundt pan and bake for approximately 60 minutes. Check cake at 50-55 minute mark. Cake will be done when a toothpick is inserted into it and comes out clean.
- Let cake cool for an hour. Loosen the cake from the cake pan using a sharp knife around the sides and the center. Flip onto a plate. Pour chocolate glaze on top. (Recipe below).
- Rich Chocolate Glaze from the Chocolate from the Cake Mix Doctor Cookbook
- Place the chocolate and butter in a small saucepan over low heat. Stir and cook until both of them melt and the mixture is smooth, 3 to 4 minutes.
- Remove the pan from the heat, and whisk in the confectioner’s sugar and milk until smooth.
- Spoon the glaze over the top of the cake. Let the glaze set for at least 10 minutes before serving.
