Must-Try Chocolate Zucchini Cake

Too much zucchini in the garden? Neighbors bring back the zucchini you leave on their porches in the middle the night? Tired of zucchini bread and frittatas? Try this. Everything goes better with chocolate....

Must-Try Chocolate Zucchini Cake

You have heard of carrot cake, but have you ever tasted zucchini cake? Fresh shreds of zucchini are mixed in a chocolate cake batter for a delicious and light dessert. You can pour the batter into a bundt cake mold or a cupcake pan for individual portions. I like to top mine with a chocolate glaze but it is also yummy with cinnamon cream cheese frosting. This zucchini cake is a sweet way to eat your veggies.

Chocolate Zucchini Cake

Ingredients:

3 cups organic unbleached flour

1 cup white sugar

1 cup brown sugar

2/3 cup best quality unsweetened premium cocoa powder (i like scharffen berger)

1 teaspoon kosher salt

2 teaspoons baking powder

2 cups cold water

1/2 cup extra virgin olive oil

2 tablespoons pure balsamic vinegar

1 tablespoon vanilla extract

1 1/2 cups finely shredded zucchini (I use a box grater)

Directions:

Preheat the oven to 350 degrees. Grease a bundt cake pan using extra virgin olive oil. add the first 6 ingredients to the bowl of a stand mixer. Stir with a wooden spoon to mix. add rest of ingredients and stir, using the paddle attachment, until just incorporated. Pour batter into the prepared pan and bake 45 min to 1 hour.

Test for doneness by sticking a skewer, chopstick or knife into center of cake. If your tester is clean when you remove, the cake is ready. Rest on a rack for 30 minutes. Invert onto cake plate and allow to cool completely. Dust with powdered sugar and serve.