Every year there is one particular vegetable I insist on growing in my garden: Zucchini Summer Squash
I love to make chocolate zucchini cake, brownies, bread and bars!
Most people in other parts of the world-or the USA for that matter-may never have heard of this versatile vegetable.
It is easy to grow, but does need direct sun and heat to develop into huge and healthy plants.
It can be cooked via steaming, frying, sautéing, grilled, baked or cut-up/sliced and used to make a wonderful salad. Zucchini can be shredded and added into cakes, breads, bars and cookies. Like carrots, they add moisture to the recipe when baked.
Although, smaller zucchini squash is better for flavor and tenderness for grilling and salads; I allow my squash to grow large for baking reasons-just not too large as flavor can be lost. Not to mention, the squash will become hard and dry on the inside.
Because I love my readers so much; I’m sharing my favorite chocolate zucchini cake recipe with you.
Patty’s Frosted, Decadent Chocolate Zucchini Cake
Patty's Decadent Chocolate Zucchini Cake Recipe
You will love this homemade (from scratch) delicious rich moist chocolate cake with cream cheese frosting. The cake features a handful of chocolate chips placed on top of the batter just before baking for an extra blissful chocolate flavor.
- 1/2 cup unsalted butter
- 1/2 cup vegetable oil (I prefer Wesson)
- 1 3/4 cup sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 1/2 cup flour (organic)
- 1/2 tsp baking powder
- 1/4 cup cocoa
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup buttermilk
- 2 cup shredded zucchini (peeled, cut-up and shredded)
- 1/2 cup semi-sweet chocolate chips (add up to a cup )
Oven at @ 400 F. Grease and flour a 13″ x 9″ pan-set aside. Combine sugar, eggs, butter, oil and vanilla and beat on medium speed for 2-3 minutes. In separate bowl add dry ingredients together and add into creamed mixture, beating until blended.
Add buttermilk (If you don’t have any handy, make your own-1 cup milk add 1 TBSP lemon juice and let sit for 12 minutes.), shredded zucchini (peel and remove the large seeds). Put into baking pan. Sprinkle chocolate chips on top of the batter. Bake until done.
Remove cake from oven and cool. Next, make the cream cheese frosting: Mix together 4-5 cups of powdered sugar, 6-oz of cream cheese, 4 Tbsp butter and 1 Tbsp milk until creamy.
Spread frosting onto cooled cake, cover and refrigerate.