Did you grow a garden this year? It’s that time of year when zucchini is growing off the charts. You probably are running out of ideas on what to make with these zucchini’s. Here is a super yummy recipe that you’ll love. Check it out.
Zucchini Chocolate Cake
Recipe & Picture by Mel’s Kitchen Cafe
Ingredients:
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups (318 g) granulated sugar
- ¾ cup buttermilk (see note)
- ½ cup (113 g) melted coconut oil, avocado oil, canola oil or vegetable oil
- 2 cups (283 g) finely shredded zucchini
- 1 ½ cups (213 g) all-purpose flour
- ½ cup (43 g) natural, unsweetened cocoa powder
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
Instructions:
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Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. I always use an aluminum/metal baking pan.
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In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk and oil.
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Stir in the shredded zucchini.
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Add the flour, cocoa powder, salt, soda and baking powder.
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Stir until just combined and no dry streaks remain.
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Spread the batter evenly in the pan and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs.
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Let cool completely.
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Serve with a dollop of lightly sweetened chocolate whipped cream (see note) or spread with chocolate frosting and cut into squares.
