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  • Writer's pictureDairy Keen

Chocolate Zucchini Cake

July means the zucchini is growing like crazy! This is a moist and easy snack cake. It is an awesome recipe that hides the zucchini so well everyone will love it. It also works great in an Outdoor Dutch Oven.

Chocolate Zucchini Cake

¾ cup cocoa powder ¾ cup butter 2 ½ cups all-purpose flour 1 teaspoons baking soda 1 teaspoon salt 2 cups sugar 2 cups grated zucchini ½ cup vegetable oil 1 teaspoon vanilla 3 large eggs, beaten ½ cup buttermilk 1 cup chocolate chips

Preheat oven to 350 degrees. Grease a 9×13 inch pan. In a large mixing bowl, microwave melt butter, add the cocoa and combine to help bloom the chocolate. In a medium bowl combine the dry ingredients, add to the chocolate mixture. Grate the unpeeled zucchini, then wrap in a clean dish towel and squeeze out excess moisture. Measure and add to the dry ingredients. Add the vanilla, eggs, and buttermilk. Stir until combined.

Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the top of the batter, bake for 30 minutes or until the edges pull away from the sides of the pan, and a toothpick put into the center comes out clean.

Serve warm with ice cream or whipped sweetened cream.

This is an awesome treat to bake in a #12 Dutch Oven. Heat 24 total coals, arrange 8 spaced evenly on the bottom and 16 around the edge of the lid. It will take about 40 minutes to bake.

To make Gluten Free replace all-purpose flour with Gluten Free Flour and 1 teaspoon of xanthium gum.


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