Google Map 317-508-3845
Banner
banner
<< Back

Zucchini Chocolate Cake

This may be one of the best chocolate cakes I have ever had. The zucchini makes the cake very moist. If you are shredding zucchini for this recipe or any type of bread recipe and are using zucchini larger than 12’’ make sure to clean and discard the seeds. Shredded zucchini can be frozen and used thru out the winter for breads, muffins, and desserts. I like to freeze shredded zucchini in 2 cup portions. Make sure to squeeze the moisture out of the thawed zucchini before using.  

4 ounces unsweetened chocolate

½ cup vegetable oil

½ cup butter, at room temperature

2 cups of sugar

3 eggs, beaten

1 Tablespoon on vanilla extract

2 cups of all purpose flour

1/3 cup cocoa

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1/3 cup buttermilk or sour cream

3 cups of coarsely grated zucchini

Preheat oven to 350 degrees. Grease and flour two 9” cake pans.

Melt the chocolate and oil in a saucepan over very low heat. Cream the butter until light; add the sugar, eggs, and vanilla. Beat well.  Add the melted chocolate and mix well.

Sift together the flour, cocoa, baking soda, baking powder, and salt and stir them into the batter with the buttermilk or sour cream. Mix in the shredded zucchini. Divide the batter between the two cake pans.

Bake on the middle rack of the oven for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes completely before removing from the pans.

Assemble and frost the cakes with your favorite frosting. Cream cheese frosting goes very well with this cake.

This entry is related to the following products. Click on any of them for more information.
Zucchini,

From the Fields of Freedom Valley Farm 6.21.17June 21st, 2017

Hi Folks,Some would say summer is finally here. Others, like me, would say I wish I had a few more weeks of spring. Spring is the time when and if you can get your crops in the field in a timely manne

New recipe: Zucchini Parmesan CrispsJune 14th, 2017

2 medium zucchini1 Tablespoon of olive oil¼ cup freshly grated parmesan cheese, (3/4 – ounce)¼ cup plain dried bread crumbs1/8 teaspoon saltFreshly ground black pepper Preheat oven

From the Fields of Freedom Valley Farm 6.14.17June 14th, 2017

Hi Folks,Whew! Just came in from a pop up thunderstorm here at the farm. Much needed rain but this one had some really strong winds and came in really fast. These summer storms can be so almost violen

Search recipes

New Payment Option
What's New!

How we do, what we do... 

 

Freedom Valley Farm - Season Extension from Local Growers Guild on Vimeo.