The Best Chocolate Zucchini Cake

This recipe is very good - moist and not overly chocolatey. You can choose to add the thin layer of frosting or serve it without (Mom would say "with"). This is a BIG hit in this household!

Adapted from a recipe from the cookbook The Cooks Garden

2 c. flour
1/2 c. unsweetened cocoa powder
2 t. baking powder
2 t. baking soda
1/2 t. salt
2 c. sugar
8 T. unsalted butter, at room temp.
1/2 c. canola oil
3 large eggs, at room temp.
1/3 c. sour cream
3 c. grated zucchini

2/3 c. semi-sweet chocolate chips
1 T. canola oil

Preheat oven to 350 degrees and butter and flour a 13 x 9" pan.

Stir together, in a med. size bowl, the flour, cocoa, baking powder, baking soda and salt.

Using an electric mixer in a separate bowl, beat the butter, oil and sugar on high speed until well combined. Add eggs one at a time, beating well after each. Gradually stir in the flour mixture, then the sour cream and zucchini. Blend just until combined. Spread evenly in prepared pan.

Bake until toothpick comes out clean, about 45 minutes. Cool completely on a wire rack.

For the frosting: when the cake is cooled, melt the chocolate chips and oil in a microwave safe dish, in the microwave, stirring often. Spread over the cooled cake.

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