Although the combination may seem a bit odd, I can promise you that this cake will not disappoint. I remember baking my first Chocolate Zucchini Cake when I was in France as a teenager. It has since been one of my favorites.
The zucchini is undetectable as far as flavor goes- but lends its properties to create one of the moistest cakes you will ever try. If you have a veggiaphobe in your house, don’t even tell them the Zucchini is in there. They won’t even notice.
This recipe is originally from the Bon Appetit Cookbook however I have made some adjustments.
1 1/4 Cup Sifted All Purpose Flour
1 Cup Sifted Cake Flour
2/3 Cup Unsweetened Sifted Cocoa Powder
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 3/4 Cup Sugar
1 Stick Salted Butter
1/2 Cup Vegetable Oil
2 Large Eggs
2 Teaspoons Vanilla Extract
3/4 Cup Buttermilk
2 Cups Grated Unpeeled Zucchini
1 Cup Milk Chocolate Chips
1/2 Cup Chopped Walnuts
Preheat oven to 325
Butter and flour a 9x13x2 inch baking pan.
Sift the flour, cocoa, baking soda, baking powder and salt in medium bowl.
Beat the sugar, butter and oil until well blended. Add the eggs one at a time. Beat in the vanilla.
Mix in the flour mixture alternating with the buttermilk.
Mix in grated zucchini.
Pour batter into prepared pan and sprinkle chocolate chips and walnuts.
Bake until tester comes out clean. About 55 min.
*** As added flavor and decadence you can mix in 1 cup of Nutella to the batter. When cake is done and mostly cool, drizzle Nutella over the top of the cake. The easiest way to do that is to put the Nutella into a sandwich or Ziploc bag and cut a small piece out of the corner and use like a pastry bag. It gives you more control and looks nicer. ***