Chocolate Zucchini Cake
 
Prep time
Cook time
Total time
 
A quick and easy recipe for Chocolate Zucchini Cake. It's a moist, chocolaty cake that is studded with fresh zucchini - a delicious summertime dessert!
Serves: 16 pieces
Ingredients
  • 1 medium zucchini
  • ¼ cup canola oil
  • ¼ cup unsalted butter, softened
  • heaping ¾ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ¼ cup buttermilk
  • ½ teaspoon baking soda
  • 1 ¼ cup flour
  • ¼ teaspoon cinnamon
  • 2 ½ tablespoons cocoa powder
  • ¼ teaspoon salt
  • ¼ cup chocolate chips
  • ¼ cup brown sugar
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grate zucchini and set aside in a strainer to drain excess water. You will need one cup.
  3. In the large bowl of an electric mixer, add the oil, butter, sugar, egg, and vanilla. Beat on high for 2-3 minutes.
  4. Mix in the zucchini.
  5. Add in the buttermilk, baking soda, flour, and cinnamon and mix on low until everything is combined.
  6. Pour batter into an ungreased 9x9 cake pan. Sprinkle with chocolate chips and brown sugar.
  7. Bake for 35-40 minutes. Let cool completely before cutting.
Notes
Try to drain most of the water from the zucchini. I’ll usually let mine sit in a strainer for a few minutes and then soak up some moisture with a couple paper towels.

If you don’t have buttermilk on hand (do people normally?) replace it with ¼ cup milk (dairy, almond, soy, whatever) mixed with 1 ½ teaspoon lemon juice. Stir it up and let it sit for a minute or two before using.

Adding ¼ cup chopped walnuts on top with the chocolate chips and brown sugar would be a delicious idea.

This recipe can be easily doubled and baked in a 9x13 pan.

My mom likes to store it in the fridge, but it's delicious stored at room temperature as well!
Recipe by Just J.Faye at https://www.justjfaye.com/2017/07/18/chocolate-zucchini-cake/