Each summer I grow zucchini, and there comes a point toward the end of each gardening season where I’m desperate to use all of my harvest. At that point in the late summer, we’re grilling, sautéing, roasting, making noodles (or “zoodles” as they’re called), and leaving zucchini on the neighbor’s doorstep.
This was until I discovered my Grandma Helen’s chocolate zucchini cake in my mom’s recipe box.
Hands down, this is one of the tastiest ways to sneak some vegetables into your diet.
In baking, zucchini adds a wonderful texture and moistness and helps boost the nutrition too (though this cake isn’t exactly “healthy”). The recipe uses two cups of zucchini, yet you wouldn’t know it.
No wonder it is a family favorite. My nieces and nephews even request it for their birthday cake.
Here is my family’s recipe for chocolate zucchini cake topped with Grandma Helen’s fudge frosting. I hope you enjoy it as much as we do.
Chocolate Zucchini Cake with Chocolate Frosting
1/2 cup oil
1 egg
1 1/4 cups sugar
2 tsp vanilla
2 cups peeled and grated zucchini
1/3 cup cocoa
1 tsp salt
1 1/2 tsp baking soda
2 cups flour
Preheat oven to 350 degrees.
In a large bowl, cream together oil, egg, sugar, and vanilla. Add peeled, grated zucchini. In a separate bowl, sift together cocoa, salt, baking soda, and flour. Add sifted ingredients to wet ingredients and stir. Pour batter into a greased and floured 9-inch x 13-inch baking pan and bake for 18-20 minutes at 350 degrees. Use a toothpick or fork to check doneness in center. Allow to cool before frosting.
Creamy Fudge Frosting
1 stick unsalted butter
1/3 cup milk
1/4 cup cocoa
1 lb powdered sugar
In a saucepan, melt butter over low heat. Add milk and bring to boil. Remove from heat and stir in cocoa. Transfer to mixing bowl. Using an electric mixer on low, slowly add powdered sugar. Mix until smooth.
Looking for more ways to use up your garden zucchini? Try these great recipes:
Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella