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Dark Chocolate Zucchini Cake

Dark Chocolate Zucchini Cake

Chocolate Cake Day is January 27th, so…celebrate! The secret ingredient that makes this cake so utterly moist and delicious is a secret no longer: yes, the ever-abundant zucchini makes this single-layer cake a real standout. Your friends and family will never know they’re getting a healthy serving of veggies with their dessert; they’ll be too busy experiencing chocolate ecstasy. So if you have an extra zucchini or two hanging around (don’t we all?), this is a wonderfully subversive use for it!

INGREDIENTS

3 ounces good-quality dark chocolate, coarsely chopped
1/4 cup canola oil
1 1/4 cups sifted all-purpose unbleached flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 stick (1/4 cup) butter, softened
3/4 cup organic sugar, or less, according to taste
2 eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/2 cups grated zucchini or summer squash

1. Preheat oven to 350F. Grease a 9-inch cake pan and dust with some unsweetened cocoa powder.

2. Melt the chocolate along with the oil in a double boiler or in a saucepan over low heat, taking care not to scorch.

3. Sift together the flour, cocoa, baking powder, baking soda, and salt into a medium mixing bowl.

4. In a large mixing bowl, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and buttermilk, beating until combined, then fold in the chocolate and oil mixture, and the zucchini.

5. Scrape the batter into the prepared pan and bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan, and cool completely.

5. May be served plain, iced with your favorite icing, dusted with organic confectioners’ sugar, or with fresh raspberries nestled around it.

Serves 8 to 10.

Read more: All recipes, Desserts, Food, ,

Inspired by The Classic Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

The Classic Zucchini Cookbook

225 recipes for all kinds of squash.buy now

211 comments

+ add your own
9:39AM PDT on Sep 14, 2013

Good, thanks.

6:33AM PDT on Jul 28, 2013

thanks

1:51PM PDT on Jun 14, 2013

Sounds yummy,must try it.Thanks for sharing

10:09PM PST on Dec 13, 2012

Another one for me to try - maybe on Australia Day, just a day early for Chocolate Cake Day :D

10:49AM PDT on Oct 17, 2011

Sounds delicious but where is the nutritional content for this recipe?

12:29AM PDT on Oct 3, 2011

i made this cake last christmas and it was delicious! it was perfectly moist and not too sweet and not too plain. i made dark chocolate cream cheese frosting and topped that with raspberries. great recipe!!!!

4:32PM PDT on Aug 16, 2011

Yum! TY

9:20PM PDT on Aug 8, 2011

Sounds like a dream cake. Slightly warm with a little whipped cream or vanilla ice cream!! Ummm!

10:24PM PDT on Aug 2, 2011

Recipe sounds good. Thanks.

10:45AM PDT on Jul 15, 2011

I love hiding healthy foods in desserts.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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