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Double Dark Chocolate Zucchini Cake
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Description
This recipe is a great way to get rid of some excess zucchini and/or summer squash. I use Special Dark cocoa powder and chips to make this cake extra chocolaty.
Ingredients
- 2-½ cups Grated Zucchini And/or Summer Squash
- 1 cup Brown Sugar
- ½ cups White Sugar
- ⅓ cups Vegetable Oil
- 3 whole Eggs
- 2 teaspoons Vanilla
- ½ cups Buttermilk
- 2-½ cups Whole Wheat Pastry Flour
- ½ teaspoons Salt
- 2 teaspoons Baking Soda
- 4 Tablespoons Dark Cocoa Powder
- ⅔ cups Dark Chocolate Chips
Preparation
-Preheat oven to 325º
-Remove some of the moisture from the grated zucchini. I put it in a mesh strainer, squish it with paper towels, then let it sit and drain while preparing the rest of the recipe.
-Combine sugars, oil, eggs, vanilla and buttermilk.
-In a separate bowl whisk together the flour, salt, baking soda, and cocoa powder.
-Combine dry ingredients with wet until well mixed. Add zucchini/summer squash.
-Pour into a greased and floured 9×13 pan. Sprinkle chocolate chips on top. Bake at 325º for 45 minutes.
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pattyhans on 8.18.2009
Brought it in to work (have to use those zucchini up somehow!) and everyone has told me it is great. Not sure, personally, how necessary the cream cheese is in the frosting – the dark cocoa kind of overwhelms the cream cheese taste – I think a butter cream frosting with the cocoa would work just as well. But, all in all, a great recipe!