Chocolate Zucchini Cake Recipe with Ravishing Pictures!

Warnin’: If you are hungry, happy, depressed, exhausted, stressed, or just a plain ole’ chocolate
lover, this cake is for you. Plus, there are pictures!

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Do you feel like the woman in the shoe, who had so much zucchini, she didn’t know what to do?
That’s sort of how I felt. I had it be a side dish for meals every day, I made loaf after loaf of zucchini
bread, I grated it up and put it in the freezer, I gave some to friends and family to devour, but it was still
coming and I was running out of ideas. Then a friend recommended chocolate zucchini cake. Let me tell
y’all, it is so moist and yummy, just like a chocolate cake should be!

Now, let’s make this amazing piece of culinary deliciousness!  This is what you need:

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Ingredients

•2 cups all-purpose flour

•2 cups white sugar

•3/4 cup unsweetened cocoa powder (Hershey’s Dark Chocolate Cocoa powder is the

best)

•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

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a regular bunt pan (or a
9×13 pan if you like).

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 zucchini until it is evenly
distributed. Pour into the prepared pan.

3. Bake for 50 to 60 minutes in the preheated oven, until a tooth pick inserted into the center
comes out clean. Cool cake completely before frosting with your favorite frosting (if
frosting is desired, I recommend a butter cream frosting).

First, I pre-heated the oven. It is way more helpful to do that first than to have the batter
all ready and then have to wait for another 10 minutes for the oven to heat up.
I mixed all my dry ingredients together, and then started on the zucchini. Since grating can take
a while, especially for 3 or more cups, I just popped my zucchini in the food processor. Three
medium zucchini turned out to be exactly 3 cups, in my case.

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Once that was done, I started adding all of the wet ingredients to the dry.

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Then I mixed it up. I punctured the eggs a bit so that they would separate and mix into the
batter well.

Since I decided to use a bunt pan, I greased it REALLY well. Since bunt pans have
grooves, it is sometimes the case that the cake will get stuck in the pan, and you have to pry it
out. That makes for an ugly, but delicious, cake. But if the pan is greased well, beauty is not at
stake!

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Now that your oven is pre-heated, go ahead and put the cake in there for 50 minutes. If after 50
minutes is up and it is still not cooked, put her back in for another 5, and then another if need be. That
way, there is no potential of over cooking.

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Waiting is the hard part. Though there are tons of things that could be done in an hour, eating
chocolate cake would be way more fun. But try to resist. I found it helpful to clean up my mess while I
was waiting.

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When the timer goes off, you’ll see this beautiful thing in the oven! Or, if you’re like me, you saw
it 15 minutes ago when you turned on the oven light and looked through the window.

When the cake is done, take it out and let it cool for 15 or so minutes before you turn it out, so
that it will not instantly fall apart when you do. After I let mine cool, I turned it out on a glass cake plate.

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And voilà! It is so yummy and moist that your family will want you to make it every week!

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Caroline from CornBreadPhotos

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