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Chocolate Zucchini Cake

by:
August 19, 2015
0
0 Ratings
Photo by Colleen Stem
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves as many as you want
Author Notes

One of those cakes that just makes everyone happy. Easy, one bowl and it just so happens to be vegan. —Colleen Stem

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Ingredients
  • 1 cup white all purpose flour
  • 1 cup white whole wheat (can replace with AP if you want)
  • 1 cup suagr
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup veggie or canola oil
  • 2 teaspoons vanilla extract
  • 2 cups packed shredded zucchini
  • 1 cup brewed coffee
Directions
  1. Preheat oven to 350
  2. In a large bowl, whisk together the flours, salt, baking soda, cocoa powder, salt and sugar. Then add in the oil, vanilla and coffee. Add in the zucchini. Mix until incorporated.
  3. Oil a 9 inch cake pan and pour in the batter. If you want, use zucchini skin to make a pretty design on top (completely optional), and place into preheated oven. Bake for about 35-45 minuted, or until a tester stabbed in the middle comes out clean.
  4. Remove from oven and let cool in pan for at least 5 minutes the gently invert pan to remove cake and place on a rack to cool. Serve as soon as you want.. Place in mouth, chew, and swallow…..Smile!!!
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5 Reviews

Write a Review
Erin R. June 27, 2016
Have you "muffined" this? Didn't know if it would fill a standard 12 muffin/cupcake tin or more. Bake time 15-18 or so? Thanks!
Colleen S. June 28, 2016
Hi Erin. I have muffined this cake ( then I have top with a little frosting or whipped coconut cream and call it a cupcake) and yes to 12, and about 18-20 minutes (just keep an eye on them and check with a tester)
Erin R. June 28, 2016
Thanks, Colleen. I'll try these this weekend for a July 4th party, some chocolatey dessert will round out the menu perfectly.
Carol A. August 28, 2015
The batter mixed per the recipe is quite dry. Adding 3/4 cup water brought it to a more traditional consistency. It then took about 55 minutes to bake into fudgy goodness in a loaf pan.
Colleen S. August 28, 2015
Huh.. I have made this same recipe a ton of times. I tend to use overly large zucchini for baking which have a bit more water in them, so maybe that is why you batter seemed dry. But thanks for the input!