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Chocolate Zucchini Cake

For 1 cake:

1 and 1/2 cups shredded raw zucchini

1 cup all-purpose white flour

1/2 cup unsweetened cocoa powder, sifted

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup safflower or sunflower oil

1/2 cup white sugar

1/2 cup brown sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup white or traditional chocolate chips (optional)

½ cup walnuts or pecans, chopped (optional)

 

For 2 Cakes -why make one when you can make two? They freeze well!

3 cups zucchini

2 cups all-purpose white flour

1 cup cocoa

2 teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup safflower or sunflower oil

1 cup white sugar

1 cup brown sugar

4 large eggs

2 teaspoons pure vanilla extract

1 ½ cup white or traditional chocolate chips (optional)

1 cup walnuts or pecans, chopped (optional)

 

Preheat oven to 350 degrees F and place rack in the center of the oven. Using 9 x 5 x 3 inch loaf pan(s); Butter and sprinkle flour (or cocoa powder)on the buttered pan. Shake pans to fully coat all buttered areas. Set aside.

Grate the zucchini, using a medium sized grater. Set aside.

In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder and, salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer or a whisk will also work), beat the oil, sugars, eggs, and vanilla extract until well blended and fluffy (about 2 minutes). Fold in the grated zucchini.

Add the flour mixture, mix gently until half combined. Then fold in the chocolate chips and nuts, if using. Only mix until the flour has just barely disappeared. Longer mixing creates a rubbery cake.

Scrape the batter into the prepared pan- dividing between two pans if making 2 cakes.

Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.

Options:

For glass 8x8” cake pan: Prepare pan in the same butter and flour method. Bake at 325 degrees for 36 – 38 min.

Muffins: Prepare muffin pan in the same method or use baking paper cups. Single recipe makes about one dozen muffins. Divide batter filling muffin cups to ¾ full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

 

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