Chocolate Zucchini Cake

Here is a great recipe that my wife got from the Harrowsmith cookbook. She is still tweaking it and will post her final version when done. In the meantime she says that her variation is to omit the orange rind, and add instead 1/4 - 1/2 tsp cardamom. The last cake she made, which I served at our weekly CSA pickup since it was made with zukes from our CSA Saffire Farms, she even added 1/2 cup of teff (an Etheopian grain) for the extra nutrition -- it added the teeniest little crunch, which was rather nice. She has also used up to 2.5 cups of zucchini in this recipe and it has worked fine.

The kids love this stuff - even after knowing it has so much zucchini in it. Indeed, you'd never guess. It simply tastes like a really awesome chocolate cake.

  • 2 1/2 cups flour
  • 1/2 cup cocoa
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 1/2 tsp grated orange rind
  • 2 tsp vanilla
  • 2 cups grated zucchini
  • 1/2 cup milk

The zucchini can either be grated or done in a food processor. I do not peel it, I just give it a light scrub with dish soap and water, then a good rinse. And take the 2 ends off.

In a medium bowl, combine flour, cocoa, baking powder, baking soda, salt and cinnamon.

In a large bowl, cream together butter and sugar, then beat in eggs. Stir in orange rind, vanilla and zucchini.

Add dry ingredients, alternating with milk. Pour into greased bundt pan and bake at 350F for 1 hour.


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I baked it yesterday

I baked it yesterday afternoon, and served it in the evening to my favorite taste-testers, Ludo, Marie-Laure, Stéphan and Patricia, who had come around for dinner (more on that in the coming days of course). And boy, was it scrumptious! When I started cutting slices, I could tell immediately that the texture was just right, fluffy and moist, with a slightly crispy outer crust. The big advantage of using grated zucchini is that it provides some of this moistness, allowing you to reduce the amount of butter : one stick for a cake this big isn't much. There is no way anyone can taste the zucchini in there, the only giveaway is that you can sometimes spot a little filament when you cut a bite...the recipe is so tasty..u can have it with a Beer of the month family members loved it..

zucchini muffins

This makes great muffins. Bake about 25 minutes when doing it in that format.

my first zucchini cake

I just made this myself for the first time. I left out the orange rind and used 2 tsp of cinnamon, and all whole wheat flour, and 2.5 cups grated zucchini (done in the food processor)

And it turned out FANTASTIC!!!

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