Although I’d like to say this is a
somewhat healthy dessert—it contains zucchini, dark chocolate cocoa powder, and
omega-3 rich nuts, and no added frosting—I’d be really stretching the truth. On
the other hand, it does have a few redeeming values and it makes just a small
8x8-inch pan full of cake. But, be WARNED — this cake is moist and fudgy and
it’s hard to be satisfied with just one small piece! We ate it warm from the
oven . . . but it was just as good later, too.
Chocolate Zucchini
Snacking Cake Makes one 8x8-inch
cake
¼ cup (½ stick) softened butter
¾ cup (½ cup + ¼ cup) + 2 tablespoon granulated sugar
¼ cup vegetable oil
¼ cup vegetable oil
1 egg
1 teaspoon vanilla
¼ cup buttermilk
1 ¼ cups all-purpose flour
2 tablespoons unsweetened cocoa powder (dark chocolate
preferred)
½ teaspoon baking soda
½ teaspoon ground cinnamon (high oil cinnamon preferred)
¼ teaspoon salt
1 cup grated zucchini (peel left on but seeded if larger)
½ cup semi-sweet or dark chocolate chips
½ cup chopped pecans (or use walnuts if preferred)
- Preheat oven to 350° for a metal baking dish (325° for a glass dish).
- In a mixing bowl, cream together the butter and sugar.
- Add the oil, egg, vanilla and buttermilk; mix well.
- Add the flour, cocoa, baking soda, cinnamon and salt and mix well.
- Fold in the zucchini.
- Pour into a sprayed or greased 8x8-inch baking pan.
- Sprinkle top with chocolate chips and pecans.
- Bake in a preheated 325° oven for about 30 minutes or until
a toothpick inserted in the center comes out clean.
Recipe without photos . . .
Chocolate Zucchini Snacking Cake Makes one 8x8-inch cake
¼ cup (½ stick) softened butter
¾ cup (½ cup + ¼ cup) + 2 tablespoon granulated sugar
¼ cup vegetable oil
¼ cup vegetable oil
1 egg
1 teaspoon vanilla
¼ cup buttermilk
1 ¼ cups all-purpose flour
2 tablespoons unsweetened cocoa powder (dark chocolate preferred)
½ teaspoon baking soda
½ teaspoon ground cinnamon (high oil cinnamon preferred)
¼ teaspoon salt
1 cup grated zucchini (peel left on but seeded if larger)
½ cup semi-sweet or dark chocolate chips
½ cup chopped pecans (or use walnuts if preferred)
- Preheat oven to 350° for a metal baking dish (325° for a glass dish).
- In a mixing bowl, cream together the butter and sugar.
- Add the oil, egg, vanilla and buttermilk; mix well.
- Add the flour, cocoa, baking soda, cinnamon and salt and mix well.
- Fold in the zucchini.
- Pour into a sprayed or greased 8x8-inch baking pan.
- Sprinkle top with chocolate chips and pecans.
- Bake in a preheated 325° oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Note: Since I wanted to serve warm cake I actually made it ahead and set it in the refrigerator. Prior to baking, I pulled it out of the refrigerator, allowed it to partially come to room temperature and then baked it right before dinner.