Chocolate Zucchini Cake
I’ve said it before and I’ll say it again, I love a snack cake. However, in my house, snack cakes can be devious little numbers ’cause certain people just keep on snacking…and snacking…and snacking.
You know, I keep going on and on and on about how excited I am to be baking with all the wonderful summer fruits, but friends, don’t forget about vegetables. Carrots and zucchini are great in baked goods and this case in a prime example of that. Even people who hate zucchini normally, ahem, Collin Murray, love this cake.
As a little note, this cake batter becomes quite stiff and so you will need your muscles to fold in the coarsely grated zucchini and chocolate chips. And, if you are a chocolate fan, feel free to add more chips to the batter or to scatter them over the top of the cake before baking. Yum.
Chocolate Zucchini Cake (adapted from Mama)
Makes 1-9×13 inch cake or 1-10 inch bundt cake
2 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon cloves
¾ cup canola oil
1 ¾ cups granulated sugar
1 teaspoon vanilla
½ cup buttermilk
2 cups grated coarsely grated zucchini (2 small or 1 medium-large zucchini(s))
½ cup chocolate chips
Preheat oven to 325˚F. Butter or spray a 9×13 inch cake pan and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and cloves and set aside. In a large bowl, mix together canola oil and granulated sugar; whisk in eggs, vanilla and buttermilk. Slowly mix in the dry ingredients being careful not to over-mix. Add in the grated and chocolate chips and mix until just incorporated. Spread in the prepared pan. Bake for 40-50 minutes or until a cake tester inserted into the middle of the cake comes out clean. Cool, cut and enjoy.