So I have all this zucchini that needs to be used up eh? I’ve been making zucchini muffins but wanted to do something different and I’d heard someone talking about how good chocolate zucchini cake is. I thought I would give it a whirl. What can I say… GO MAKE IT. It disappeared literally overnight. Very moist and yummy. The recipe I used came from here. I made some minor modifications.
Chocolate Zucchini Cake
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla
- 1 1/2 cups vegetable oil
- 3.5 cups zucchini grated
- 2 cups all-purpose flour
- 3/4 cups unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- chocolate syrup
- raspberry syrup
Preheat oven to 350°F.
In a medium bowl, stir together the sugar, eggs, vanilla, vegetable oil. Add in flour, cocoa powder, baking soda, and baking powder. Mix well.
Fold in zucchini until it is evenly distributed.
Pour mixture into a prepared 9×13 pan
Bake 40-50 minutes
Remove from oven, pierce with a fork, and drizzle about syrups over top. My son did this and varied how he did the syrups. The raspberry syrup added an interesting touch that I’d happily do again.
Our Student: yummy, yummy, is so good, I like chocolate.
Son: I ONLY GOT ONE PIECE! Why did you finish it all on me? DAD!!!!!
Dad: I like this, it was good. You can make this again. Sorry son….
Mom: I have two zucchinis left to use, I’ll use one for this cake.