Don’t you just love when you can combine a luscious chocolate cake with a healthy vegetable. Chocolate Zucchini Cake brings great tastes together. The zucchini makes the cake moist( and no you can’t taste the zucchini) and the chocolate is decadent without being overly sweet. Toasted walnuts add a delicate crunch. Serve with whipped cream or your favorite icing, or by itself with a glass of milk is just fine. Gather all the ingredients first to make this a smooth cake making process. Take the time to butter and flour the pan for easy serving later.
Chocolate Zucchini Cake
(from Lidia’s Cookbook – Mastering the Art of Italian Cuisine)
- 1 Stick unsalted butter, softened
- 1⁄2 cup vegetable oil
- 1 3⁄4 cups sugar
- 2 large eggs
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla
- 3/4 cup unsweetened cocoa powder (Hershey’s)
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 medium zucchini, grated coarsley (approximately 2 1/2 Cups)
- 1 cup walnuts, toasted on medium heat in pan
Bring all ingredients to room temperature. Preheat oven to 350 degrees. Butter and flour a 9 x 13 inch baking pan.
Sift the flour with the cocoa, baking soda, and salt.
In a mixed, cream together the butter and sugar and vegetable oil on medium to high speed till smooth. (Approximately 2 minutes)
Add eggs one at a time, beating till incorporated into butter/sugar mixture. Add Vanilla. Then add flour alternating with buttermilk beginning and ending with flour. Beat at high speed about 10 seconds just to mix well. Stir in zucchini and toasted walnuts.
Pour into pan and bake 30 to 40 minutes till a knife inserted in the center of the cake comes out clean. Let cool before cutting. Serve plain or top with icing or whipped cream.