Chocolate Zucchini Cake

By Hiker • June 28, 2010 • 0 Comments

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Author Notes: It's a family recipe that has been handed down. - Hiker - Hiker

Food52 Review: It’s a cake. It’s a vegetable. What could be better? Hiker’s recipe calls for 3 squares of chocolate – I went with a dark unsweetened Ghirardelli, I assumed (correctly I think) that something of that sort was called for. I also used a bundt pan because that’s what I have. This is a great cake – not too sweet, with a dense moist sort of sponge texture. Chocolaty, but not overly so. Icing would be too much – we dusted with powdered sugar as recommended. - Aargersi - A&M

Serves 1 cake

3 pieces Chocolate squares
4 eggs
1/2 cup oil
3 cups Sugar
3 cups grated zucchini
3 cups sifted flour
1 & 1/2 teaspoon baking powder
1 tablespoon baking soda
1 teaspoon salt

Melt chocolate and let cool
Grease and flour tube cake pan
Sift all dry ingredients together in a large bowl
Beat eggs til fluffy, add sugar 1/4 cup at a time
Add oil and chocolate at low speed, mix well
Next add dry ingredients.
Add grated zucchini, mix well
Bake 350 degrees for 1 hour 15 min until center springs back, can also check with a toothpick
Cool 15 min. then remove from pan
This is moist enough that you can serve it without frosting. Dust with powdered sugar.