Savory the Summer with a Chocolate Zucchini Cake Recipe

Happy August! I can’t believe it’s almost fall. Although fall is my favorite season, there is still plenty of summer fun left to enjoy. One of the major local highlights at the end of summer is the Minnesota State Fair. I don’t know about other fairs, but our state fair seems completely centered around food. That’s just fine with me. 😀 I love trying out some of the new food options and walking through the exhibits. Before I start drooling over anticipated treats, I have decided to try out a dessert recipe with a seasonal summer twist: chocolate zucchini cake. While I won’t be using any blue ribbon zucchinis, this dessert is simply delicious.

Delicious Chocolate Zucchini Cake Recipe

This cake is wonderfully moist and chocolatey without being too sweet. It is also one of those cakes that doesn’t need frosting. Just a dusting of powdered sugar, and you are ready to dig in. The grated zucchini inside keeps the cake nice and moist. Since it has zucchini in it, does it really count against you? Zucchini is healthy right?! 😉 Regardless if you are a fan of zucchini or not, you will enjoy every bite.

What you need for this chocolatey cake is:

Ingredients for Chocolate Zucchini Cake

  • 2½ cups of flour
  • 4 tablespoons of cocoa powder
  • ½ teaspoon of baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon of salt
  • ½ cup of soften butter
  • ½ cup of oil (vegetable or canola)
  • 1¾ cups of sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ buttermilk
  • 2 cups of grated zucchini
  • ½ to 1 cup of chocolate chips (if you want)
  • powdered sugar for dusting

Since you’ll be grating your own zucchini, I’ll share a hint I received from my mom. It’s better it use two or three smaller zucchinis than one giant one. When you remove the seeds before grating you will lose less of the zucchini.

Now on to baking this yummy zucchini cake. Preheat your oven to 325°. Then get the dry ingredients ready.

Mixing Dry Cake Ingredients

Start by sifting the flour, cocoa, baking powder, baking soda, and salt together into a bowl. Then give the dry ingredients a quick stir to combine them a little more. Set the mixture aside for later.

Next cut your softened butter into chunks and put in a mixing bowl with the sugar and oil. Mix the ingredients together until thoroughly combined.

Mixing Chocolate Zucchini Cake

Add eggs, vanilla, and buttermilk into the bowl and mix together. When you have a nice smooth consistency, start adding in the dry mix. You don’t want the flour and cocoa to cover your kitchen so it’s best to mix it in a little bit at a time. When everything is well mixed into a batter it’s time to stir in the zucchini. If you want to add some chocolate chips you can mix them in at this stage as well. Mix everything thoroughly together and set aside.

Take a standard size bundt pan and grease it well with softened butter. Make sure to get in all the grooves so the cake comes out cleanly. Then pour a bit of flour into the pan and cover the surface.

To do this you just need to keep turning it around on it’s side. The flour will stick to the butter you greased the pan with. I recommend doing this over a sink since flour is bound to spill out. Gently tap the excess flour out and pour your zucchini cake batter in. Make sure to distribute the batter evenly. You might need to use a spatula to level the batter in the pan. Otherwise the cake won’t bake evenly. Stick it in the preheated oven at 325° and bake for about an hour or until done all the way through.

Wait until the cake has cooled before you tip it out of the bundt pan. Tip it out onto a large plate and dust with powdered sugar. Now you are ready to enjoy some delicious chocolate zucchini cake just don’t forget a knife and fork.

So yummy! This cake actually turned out better than I thought it would. I’m not a huge fan of zucchini, but you really can’t tell that it is in there. It’s nice and moist without making you feel like a food coma is about to settle in. This cake is a yummy mix of chocolate goodness and summer lightness. It’s great for a summer gathering or a Friday night dessert. My family and coworkers gave this cake great reviews so I’m sure your family and friends will love it too.

While the Minnesota State Fair is a couple of weeks away, I’m getting my snack and activity plans together. But for all that walking, you need a good pair of shoes. If you are looking for a new pair of shoes check out Heartland America.

Summer Shoes Available at HeartlandAmerica.com

Heartland America has shoes from a variety of different brand names in stock right now. From cross trainers to running shoes, you are bound to find just what you need. Supplies are limited and new items are coming in all the time so check it out today.

It’s a bummer that summer is almost over. Soon it’ll be back to school and back to usual routines. I do hope you take some time to enjoy a delicious treat whether it is in your own kitchen or at your local fairgrounds. Next time I’ll be bringing you a stylish DIY to help you get back routines after a delightful summer. Until then I hop you have lots of fun. Please stay safe and of course please remember you are always welcome at Home with Heartland.

Chocolate Zucchini Cake
Print Recipe
Prep Time
30 minutes
Cook Time
1 hour
Prep Time
30 minutes
Cook Time
1 hour
Chocolate Zucchini Cake
Print Recipe
Prep Time
30 minutes
Cook Time
1 hour
Prep Time
30 minutes
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Preheat oven to 325 degrees
  2. In a bowl sift flour, cocoa, baking powder, baking soda, and salt together. Stir and set aside.
  3. Using a mixer, cream softened butter, oil, and sugar together.
  4. Add in eggs, vanilla, and buttermilk and thoroughly combine.
  5. Slowly mix dry ingredients with sugar mixture until well combined.
  6. Stir in grated zucchini (and chocolate chips if desired).
  7. Well grease and flour a bundt pan.
  8. Pour zucchini cake batter into bundt pan.
  9. Bake at 325 degrees for an hour or until done.
  10. Let cool before turning out of bundt pan.
  11. Sprinkle with powdered sugar and serve.
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