I’m up to my ears in zucchini, but I’m not complaining one bit! I love it about any way you can cook it and I swear raw zucchini isn’t bad either.
I shared this chocolate zucchini cake recipe with you a few years ago-but I think it’s good enough to share again. It’s so easy to make-you don’t even need to drag your mixer out-and the taste will make you wish you were up to your ears in zucchini too!
Chocolate Honey Zucchini Cake
- 3 eggs
- 1/4 cup honey
- 1 cup sugar
- 1 cup oil
- 2 cups finely shredded zucchini
- 1 tablespoon vanilla
- 2 2/3 cup plain flour (all purpose)
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
First-mix eggs, honey, sugar, vanilla, and oil in bowl until smooth. Next stir in zucchini.
In another bowl combine all the dry ingredients.
Add dry ingredients to the zucchini mixture and stir till combined. Pour batter into greased loaf pan and bake at 350 degrees for an hour-or till done.
You could ice the cake with your favorite icing-but a glass of cold milk goes perfectly with it.
Ever had chocolate zucchini cake before?
Tipper
Tipper,
Haven’t made Chocolate Zucchini cake/bread this year…However, I have made it for years in the past. I found that my family prefers just the old fashioned loaf zucchini bread/cake. I do add walnuts if I have them…We grow zucchini every year and seem to get plenty to share with everyone…Sometimes having to slip up on a neighbors porch and hang a bagful while they are gone…LOL I make as you know…the infamous b. Ruth zucchini casserole, with mozzarella and parmesan cheese, tomato, onion and Italian spices. Already made that one several times this year. I cube it with a tater, onion and okra and fry it up too…Sometimes, I get in a big mood and fry it in my green tomato type batter..good but takes a while to fix…
Love this post..
zucchini cake or bread ,” VERY GOOD AND MOIST'” 2 cup self rising flour 2 cups sugar 3
teaspoon cinnamon 1 cup oil 3 eggs 2 teaspoon vanilla 2 cups coarsely chopped zucchini . Mix dry ingredients and set aside beat eggs and add oil and vanilla mix wet and dry ingredients together add zucchini , mix well . Bake in well greased and floured bunt pan in 350 degree oven 45 minutes or till spring back to touch. Top with 4 tablespoon powdered sugar and 1/4 cup milk make glaze
This sounds great. I’m actually going to try some Zucchini jam.
I love zucchini too. I love to make zucchini bread, oooh it’s so good! I also love squash casserole Which uses zucchini and yellow squash. I know i would love this cake!
Pam
scrap-n-sewgranny.blogspot.com
Tipper,
That looks delicious, although I’ve
never tasted zucchini chocolate
cake before. I bet it’s not too
sweet like those storebought cakes.
The texture looks like my brownies
with crushed black walnuts…Ken
. . .and I paid fifty-six cents for one very small (6″ long) zuke at the grocery store yesterday. Sigh. They grow well in New Mexico, but I don’t have enough sun in my garden for vegetables. I have one potted tomato plant that wimps along and produces a few tomatoes.
HOWEVER, we have a Saturday farmers’ market beginning July 11 and running until October! So — this time next week I’ll have all the zucchini and tomatoes I can eat!
I love zucchini cake/bread, but I have had a chocolate one. This looks so scrumptous that my mouth is just watering. Yummy!
Looks wonderful! I canned some of your zucchini to use cooking this winter.
I have zucchini chips on my mind. Is that one of your recipes? If not then I don’t know where I got the idea.
That chocolate cake looks delicious. There are so many ways to use zucchini. I have so many options I cannot grow enough. I like to substitute an apple for the same amount of zucchini (half of each) in Zucchini bread…wonderful taste and just as good frozen for a fast treat. Those zoodle makers make wonderful noodles to replace pasta.