Dairy Keen - Home of the Train

Chocolate Zucchini Cake Recipe

My neighbors are sneaking zucchini over to my house; they are hoping I will make some yummy recipes with it. This was a fun find that everyone raved about, and the kids had no idea it had zucchini in it.

Chocolate Zucchini Cake Recipe

 Yield: Makes 10-12 servings.
 3 cups coarsely shredded unpeeled zucchini (about 1 pound of zucchini)
 1/2 cup milk
 1/2 cup unsweetened cocoa powder
 2 1/2 cups all-purpose flour
 2 1/2 teaspoons baking powder
 1 1/2 teaspoons baking soda
 1 teaspoon salt
 1 teaspoon espresso powder, optional
 1 cup butter, softened
 1 cup white granulated sugar
 1 cup brown sugar
 3 eggs
 2 teaspoons vanilla
 1/2 cup semi-sweet chocolate chips
 1 cup chopped pecans, optional

Glaze:
 2 cups powdered sugar
 2 Tablespoon cocoa powder
 4 Tablespoons milk
 1 teaspoon vanilla extract

Preheat the oven to 350°F.

Cut the ends of the zucchini and discard those ends. Do Not Peel the zucchini! Shred the zucchini on a course grate. Measure the zucchini but do NOT pack tightly into the cup, set aside. If zucchini is really moist, place on a paper towel to drain a bit.

In a microwave cup heat the milk and cocoa until about 100 degrees, think baby bottle warm. This step helps the chocolate taste stronger. Set aside to cool.

In a medium bowl, whisk together the flour, baking powder, soda, salt and espresso powder. Set aside.

In another mixer bowl, beat together the butter and the sugars until smooth. Add the eggs to the butter mixture one at a time, beating well after each addition. Add vanilla.

To the butter mixture, add the dry ingredients, chocolate mixture, zucchini, and chocolate chips and nuts together and mix until combined.

Spray the inside of a 10-inch Bundt pan or 13×9 pan lightly with cooking spray (or shortening or butter). Pour in the batter and use a spatula level the top of the batter. Bake in the oven for about 50-55 minutes for Bundt pan and 45
minutes for the 13×9 pan. Check to be sure it is done by inserting a wooden pick in the center of the cake comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

Make the glaze by mixing together the glaze ingredients. You can easily do this by hand with a whisk or a spoon. If the glaze is too runny, add some more powdered sugar. If too thick, add more milk. Drizzle glaze over cake.

To make Gluten Free use Gluten Free Flour in place of the all-purpose flour plus ½ teaspoon xanthium gum.