Sunday, 13 November 2011

Never Too Much Chocolate!

Chocolate Zucchini Cake
     Last weekend, our mom was desparate to get rid of some of the zucchini's she inherited from my uncle's garden, so we decided to help her out by making a chocolate zucchini cake. We were a little hesitant at first because we thought it would taste awfully dense and hard (unfortunately from past experiences)....boy were we wrong! This was...and were not exaggerating... the most moist and fluffy cake we've ever encountered! A special thank you goes out to our cousin Nicole ( for snapping some of the best photo's of this exquisite cake (she too was drooling over this cake).

Chococlate Zucchini Cake

We don't think we have ever spent such a small amount of time baking a chocolate cake... it took 15 minutes! We had to bake a dessert for some company we had over at our house on a Thursday night and we didn't want to settle for a recipe we've done before..we wanted to EXPERIMENT...which is what baking is all about! We think it is safe to say that our company liked it considering they were begging for a second piece. Let's just say that this recipe was so delicious, it has been rewarded an entire page in our cookbook all for itself!

Print This Recipe


2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini
3/4 cup chopped walnuts (optional)

*Fudge Frosting

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. 

3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.


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