Chocolate Zucchini Cake

Got Zucchini??

In the Northeast growing season now is the time to harvest the abundance of Zucchini in our gardens.

Here in Upstate New York we are always looking for new recipes to use this versatile squash.

I thought I had shared the recipe for this light and airy summer chocolate cake, but when I searched my blog, I guess I didn't. I did share a recipe for Zucchini Bread, which is equally delicious.

I found this recipe in my all time favorite recipe book Applehood and Motherpie. It was published in the 1980's by The Junior League of Rochester, New York.

I have not made one bad recipe out of it yet. As a matter of fact, all of the recipes I've made are phenomenal.

Really.

I actually have a copy of it and it's companion For Goodness Taste available to purchase in my Etsy shop here.

Edit 8/22 - These are sold! A sweet blogger friend couldn't resist and bought them!

You can see how airy and moist this cake is....

 and the cinnamon is an unexpected delicious addition....

Add some chocolate glaze or frosting and it is a great summer dessert. Hey, chocolate is a great dessert any time but this feels summery because of the zucchini :-)

So on to the recipe, which is pretty easy too....

Chocolate Zucchini Cake

2 cups sugar

¾ cup oil

3 eggs

2 tsp vanilla

2 cups coarsely shredded zucchini

2 ½ cups flour

½ cup cocoa

2 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1 tsp cinnamon

½ cup milk

In large bowl beat sugar, oil, and eggs. Add vanilla and zucchini.

Mix dry ingredients together. Add alternately with milk to zucchini mixture. Blend well.

Pour into a 10 inch tube or Bundt pan. Bake. Allow to stand 10 minutes, then remove from pan.

Temp: 350

Time: 50 to 60 minutes

For the chocolate glaze I used my favorite go-to recipe. 

It makes a lot so I halved it. For chocolate frosting

you have to play around a little, substituting 

cocoa powder for some of the confectioner's sugar.

All Purpose Frosting/Glaze

2 2/3 cup confectioners sugar

2 tablespoons vegetable oil

1 tablespoon flavoring (almond, lemon, vanilla) OPTIONAL

Hot water

Combine all ingredients except water. Slowly add a little hot water 

till frosting is smooth. 

If you find yourself with an abundance of Zucchini at the end of the summer, I hope you try this chocolate cake. 

AnnMarie xoxo

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Cooking & Crafting with J & J
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Home Sweet Home
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