At the Table

Chocolate Zucchini Cake

Chocolate zucchini cake

Have you ever made a kitchen accident that turned out to be totally delicious?  That’s kind of me today (or rather, the day I made this cake).  I started with some massive zucchini, and no eggs, which was a real bummer because I’d wanted zucchini bread and without eggs that just wasn’t going to happen.  Pinterest, being the kind soul that it usually is, helped me found a delicious-looking recipe for zucchini brownies (without eggs!).  How had I never thought of pairing zucchini and chocolate before?

And so I set off to make said brownies, with some little changes of course, because I can’t leave well enough alone.  My brain was having a hard day and after messing up the recipe making more changes to the recipe, I ended up with surprise cake batter. I’m not one to waste something cake batter-y, though, so I figured I’d bake it up anyway and see what happened.   And it is awesome.  I’m absolutely going to pretend that I wanted cake all along and that I created a new delicious recipe on purpose.  This cake is so moist, without even using eggs or dairy, and it’s got lots of chocolate flavor (it’s vegan, even though the icing is not). Plus it’s healthy, right?  I hope so, because I ate it for breakfast…twice.

Chocolate Zucchini Cake with Chocolate Buttercream – Makes one 9×13 sheet cake

1/2 cup vegetable oil
3/4 c. granulated sugar
3/4 c. brown sugar
2 teaspoons vanilla extract
1/4 c. water or cool coffee
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 cups shredded zucchini

Frosting: (Totally optional.  The cake is delicious without it.)
1/4 cup butter, softened (add a pinch of salt if you’re using unsalted butter).
2 cups powdered sugar
3 tablespoons cocoa powder
2-3 T.  milk
1/2 teaspoon vanilla extract

For the cake: mix the oil, sugars, vanilla, and coffee in a small bowl. In a large bowl, whisk together the dry ingredients. To the dry ingredients, add the wet ingredient mixture and the zucchini and stir until the batter is smooth and well combined.  Depending on how moist your zucchini was, you may need to add another tablespoon or two of liquid. Pour into a greased 9×13 pan. Bake at 350° for about 30 minutes, until a toothpick inserted in the middle comes out clean. Cool completely before frosting.

For the icing:  beat the butter, confectioners’ sugar, cocoa, vanilla and enough milk to reach a spreading consistency.

Happy baking!

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