This recipe has a lot of zucchini in it, almost three full cups, and it makes a soft, moist cake that even meatarians could enjoy. I really REALLY wanted to make a luscious frosting for this cake but I already felt a bit guilty about the sugar I used and didn’t want to add more because it was supposed to be a healthy alternative to the two ice cream cones I like to eat after dinner every night :/.
But, it could definitely withstand a decadent frosting and be amazing. So pick one of your favorite recipes and top it off! Or you could go the powdered sugar route like me :).
Adapted from: Two Peas and Their Pod
- 2 1/2 cups all-purpose flour
- 3/4 cup Dutch-process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1/2 cups granulated sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup milk or milk sub (I used soy.)
- 3 cups shredded zucchini
- 1/2 cup chopped dark chocolate, coated in flour
- Sift your flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Cream your butter and sugar. Add in your eggs, vanilla and syrup and mix. Fold in your zucchini until well incorporated. Fold in your dark chocolate.
- Add your flour mixture to the zucchini mixture one cup at a time with a little milk until well mixed. If its too dry add a bit more milk or water.
- Butter and flour your pan. I used one large cake pan or you can use two smaller pans to make a layered cake. You could also make a sheet cake (9×13).
- Bake at 325 Degrees for 40-45 minutes. Because I used a large cake pan, it took about 1 hour and 10 minutes. But a smaller pan will take less time.