I was going to make a friend another batch of her favorite brownies for her birthday but something caught my eye in the fridge. I had purchased those zukes for a lovely light stirred up pasta dish. But then I remembered how sneaky putting those vegetables into our desserts make it a less guilty pleasure. So off I set to find a yummy new dessert. AND this was such a moist and pleasant surprise. You can still see the green flecks in my chocolate cake, but most of the cakes I saw online you couldn’t see them. Maybe I didn’t grate the zucchini enough but it was a humdinger melt in your mouth cake.
Here’s all you do:
Chocolate Zucchini Cake
adapted from Saveur
- 2 medium zucchini, trimmed and grated (I grated mine on the medium holes of a box grater)
- 9 tablespoons of unsalted butter, at room temperature, divided
- 2-3/4 cup flour
- 1/4 cup unsweetened cocoa, sifted
- 1-1/4 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk * (you can sub yogurt)
- 1/4 cup confectioners’ sugar
Working in batches, put a small mound of the grated zucchini in center of a large square of double-layer cheesecloth (I used a thin tea towel). Gather corners together and squeeze out as much water as possible from the zucchini. Transfer zucchini to a bowl and set aside. (I had about 2 cups of this squeezed zucchini. Do not obsess about the amount, though. This is a very forgiving recipe when it comes to the amount of zucchini.)
Preheat the oven to 325 degrees F. Butter a deep 9″ cake pan with 1 tablespoon of the butter. Sift flour, cocoa, baking soda and salt together into a mixing bowl and set aside.
Beat together the remaining 8 tablespoons of butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, 3-4 minutes. Add oil, beating well. Beat in one egg at a time, add vanilla, reduce speed to low and beat in flour mixture and buttermilk in 3 alternative batches. Stir in reserved zucchini.
Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, about 55 minutes to 1 hour. Remove from oven and set aside to cool for 15 minutes. Invert onto a rack to cook completely. Dust with confectioners’ sugar.
I served mine with coffee ice cream but it was so moist that it needed NOTHING, not even confectioner’s sugar or icing. Great for kids who won’t eat their veggies.