My parents came down for the weekend, at it was a rather productive long weekend!  We got a lot of things organized, and the new place is starting to shape up nicely.  I had my mom bring her Applehood and Motherpie cookbook, along with some freshly grown Zucchini so we [...]">

My parents came down for the weekend, at it was a rather productive long weekend!  We got a lot of things organized, and the new place is starting to shape up nicely.  I had my mom bring her Applehood and Motherpie cookbook, along with some freshly grown Zucchini so we could make this cake.  Growing up, it was one of my absolute favorites, and I still think it is delicious.

We always food-process our zucchini for this.  It gives the zucchini a nice even texture; just be sure to core/remove any large seedy sections, because you don’t want those in the cake.

We always add mini chocolate chips to the batter, even though the original recipe does not call for it; they add a nice fudge factor to the cake.

One of my mom’s tricks for testing for doneness on this cake is to not to poke the cake directly in the obviously gooey middle, but slightly off-center to the edge of the pan; if it comes out clean then it’s done.

My family members all has varying opinions on how to dress the bare cake; I like chocolate fudge frosting, but we’ve also done confectionary sugar icing, powdered sugar dusting, à la mode, and just plain.

Chocolate Zucchini Cake

Adapted from Applehood and Motherpie

 

2 cups sugar
3/4 cup oil
3 eggs
2 teaspoons vanilla
2 cups coarsely shredded zucchini
2 1/2 cups flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup of milk
1/4 cup of mini chocolate chips
 

Pre-heat oven to 350ºF.

In a large bowl, mix sugar, oil and eggs until well blended.  Add vanilla and zucchini and mix to combine.

In a medium bowl, mix the dry ingredients together until evenly mixed (I like to mix everything together on parchment, since it’s one less bowl to wash).  Add flour in three batches, alternating with the milk; start and end with the flour mixture.  Stir in the mini chips along with the last flour addition.

Pour into a greased and floured Bundt or tube pan.  Bake for 50 to 60 minutes, or until the cake tests done (remember, don’t poke it directly in the center).  Let the cake rest for 10 minutes in the pan, invert on cake plate and let the cake finish cooling.

 

Simple Fudge Frosting:  My mom always made the frosting right off the back of the Hershey’s Cocoa box or one with chocolate chips, but you could also do a gahache or your favorite chocolate frosting; you won’t need any more than one cup of frosting.

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One Response to Chocolate Zucchini Cake

  1. Mom says:

    This is a foolproof cake, easy as pie this has never failed me.

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