This is a chocolate lovers dream cake. I can’t tell you how delicious it is.
It tastes like summer with hints of autumn, held together with rich, decadent, gooey chocolate that just absolutely makes a divine dessert. In fact, how could any dessert not be when its star ingredient is chocolate? The zucchini adds an element that for me, is indescribably delicious. Truly, it’s one of my favorite cakes of summer.
Perfect for company, a ladies lunch — or just for the family when you have a bumper crop of zucchini, as we seem to every year!
I store this in the refrigerator because of its moisture content.
Sweet enough without a frosting or a topping, however, when I’m serving it for dinner or dessert guests, I will often lightly sprinkle powdered sugar over the top using a fine-mesh sieve.
1/2 cup (1 sticks) butter
1/2 cup vegetable oil
1 3/4 cup sugar
2 large eggs
1 cup Dutch-process cocoa or Double-Dutch Dark Cocoa
1/2 cup buttermilk
1 teaspoon vanilla
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
2 cups finely grated zucchini (allow to sit on a paper towel to drain)
2 cups semi-sweet chocolate chips, divided
Finely grate zucchini on a box shredder and pat dry with a paper towel.
Preheat the oven to 350-degrees. Lightly grease a 10-inch bundt pan, a 9″ x 13″ pan or 12 muffin tins.
Cream the butter, oil, and sugar until light and fluffy. Add the eggs, cocoa powder, buttermilk, and vanilla, stirring to combine.
In a separate bowl combine the flour, baking powder, cinnamon, salt, and cloves. Whisk together and fold in the zucchini.
Slowly add the dry ingredients to the wet ingredient, careful not to overmix. Stir until just combined. Fold in 2 cups chocolate chips, if you are making the bundt pan. If you are making the 9″ x 13″ pan or the muffin tins, fold in 1 cup chocolate chips.
Spread the batter in the prepared pan. If making the 9″ x 13″ pan or muffin tins, sprinkle the top with remaining 1 cup chocolate chips.
Bake in a 350-degree oven for about 35-40 minutes, or until the cake begins to pull away from the sides of the pan and a wooden pick inserted in the middle of the cake comes out clean.
This cake is so versatile that I love to change it up, simply by changing its shape. Remember to adjust the baking time — about 20 minutes with the muffin, mini bundt and cake pan, and 45-55 minutes on the loaf pans!
Here are some ideas to experiment with:
• Bake in 2 loaf pans
• Bake in individual, paper lined muffin tins
• Bake in individual mini bundt molds
• Bake in 2 round cake pans and serve stacked with a sprinkling of sifted powdered sugar.