Truth be told, I get excited about very few things. But cake? Cake is one of them. And if it’s a chocolate cake that calls for zucchini {which I’m swimming in right now} all.the.better. I came across this recipe for super moist chocolate zucchini cake while I was cleaning out the craft closet this past weekend. I had torn a page out of the July/August 2013 issue of Food Network magazine a while back and decided to give it a try.
Seriously, if you make this cake, you will never buy another boxed cake mix again. Ever. This cake so chocolatey delicious, your family won’t even know there was zucchini in it. Mine didn’t. 😉
So drop everything, and go make this cake. And then call me so I can come over and get a slice.
1 1/2 cups all purpose flour
1/2 cup semi sweet chocolate chips
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 1/4 cups sugar
1/2 cup extra virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
2 cups zucchini, shredded and squeezed dry.
Ingredients for the Frosting
1/3 cup semisweet chocolate chips
1 teaspoon honey
1 teaspoon extra virgin oil
Directions
Preheat oven to 350 degrees.
Coat the inside of a 9 inch pan with butter or cooking spray, dust with flour and tap out the excess.
Mix all the dry ingredients together {except the chocolate chips} in a large bowl and set aside. Combine the eggs, olive oil and vanilla together in a large mixing bowl. Slowly add the dry ingredients to the wet and mix until smooth {about 2 minutes}. Fold in zucchini and chocolate chips. Pour into greased pan and bake for 30 to 35 minutes or until a toothpick inserted to the center of the cake comes out clean.
Transfer to a baking rack and cool completely.
Directions for the frosting
In a small microwavable bowl add chocolate chips, honey and olive oil. Stir to coat and then microwave at 30 second intervals until melted. Spread over cake. Cut cake. Stuff in face. 🙂 Happy Happy Joy Joy this cake is flippin’ delicious!
~Mavis
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
Alexandra says
That looks so good, Mavis! I’ve been eagerly awaiting the recipe. If I had any more squash from my garden I’d tried it. I may have to make a special trip to the store just to buy zucchini so I can make this recipe.
Alexandra
connie munoz says
I grated some zucchini today, when you said you were going to post, I was also waiting, will let you know how it turns out, I don’t have any chocolate chips, or I would be making tonight….thank you
JJ says
Mavis, My husband, my daughter and my thighs thank you for this delicious recipe. Sure didn’t last long in our house. Will make it again for sure.
Mavis says
Ha!! Strong thighs are a great quality. Eat on!!
Linda says
On the topic of swimming in zucchini, do you have any tips for squash pests? I have the worst time with some sort of bug that bores into the stem and kills my plants. They always start out lush, green, and producing fine and then about a month later all of them are wilted and dead with their stems chewed up!
Mavis says
Here you go: http://www.stage.onehundreddollarsamonth.com/ask-maivs-how-to-deal-with-squash-bugs/. Hope that helps!
Elizabeth in Upstate NY says
Didn’t grow zucchini this year – wanted to put limited garden space in other veggies. But when you teased with a zucchini cake recipe, I purchased extra ones at the weekly farmers’ market. Was expecting you to use King Arthur’s recipe [http://www.kingarthurflour.com/recipes/chocolate-zucchini-cake-recipe]. Now I have to make two cakes to see which one my family like the best.
Katie says
Possibly a silly question… but how do you shred and dry your zucchini? With a cheese grater? Do you leave the skin on or do you peel it?
Mavis Butterfield says
Yes with a cheese grater and with the skin on. 🙂
Katie says
Thank you!
Jean says
Hi Mavis. Wish I saw this recipe earlier today. I made two zucchini breads this morning. I guess now I know what I am going to make tomorrow with the other zucchini I have. :). Thanks for the recipe.
Felicity Frosting says
I made this cake today and it turned out great. My oven can be a little off at times, so i turned off the oven after 30 minutes, at let it set in there another 10 minutes. I did not drain the zucchini, but it seemed really moist and delicious. Also, for the icing, i used up all the chocolate chips for the cake batter, so i used 2 T cocoa powder, 4 T powdered sugar, 1 t butter, and 1 t buttermilk. My husband doesn’t like icing (can you believe it?) so i just sprinkled his with powdered sugar. Thank you for sharing this recipe. I don’t know how you manage to do all these things. Vote Trump.