The idea of hiding vegetables in baked goods is, in my opinion, brilliant. This Chocolate Zucchini Cake has the most incredible, rich taste and you cannot taste the zucchini…at all. Not even one little bit. Not that tasting the zucchini would be a bad thing but I’m not sure I’d like it in my chocolate cake!
This is one of those recipes where you really do need to keep the dry ingredients separate from the others. Don’t try dumping everything into your mixing bowl all at once. I confess that occasionally I try the “dump” method but more often than not it’s a failure.
When I was researching this recipe, I found a couple of versions that said the batter would be dry when it was all mixed. I found that not to be true. It was a bit crumbly but as soon as I added the zucchini it became very moist and actually poured right out of the bowl into the baking pan. It could have been that my zucchini had extra liquid for some reason. I shredded my zucchini and let it sit in the measuring cup while I measured everything else out. There was a nice amount of liquid present when I added it to the cake.
I didn’t frost this cake but you could. Any sort of glaze or butter frosting would be delicious. I try to save calories when I bake something if I can. Sometimes it’s impossible but this cake was delicious even without frosting. Serving it with ice cream or whipped cream would, of course, be amazing too. It’s doubtful you would save any calories that way but sometimes you just have to go with it!
Let me know if you try out this cake…I’d love to hear if your batter was crumbly or smooth. Thanks for stopping by…have the best day ever.
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Click the images below for more zucchini recipes along with an easy way to freeze zucchini!