Chocolate Zucchini Cake

July 2nd, 2010

The 4th of July always brings back memories of our early years on the lake. We bought our cottage when our son Michael was six years old. The tradition had always been to light firecrackers from the top of the boathouse and launch them into the lake. Then as the sun began to set we would all board the boat and head to the end of the lake for the fireworks display. One year the kids got a little carried away with their aim with the firecrackers and we awoke the next morning to find all of the floats on the lower deck as flat as pancakes.
The kids will not be here this year to light firecrackers but we will still watch the fireworks display from the boat. But before the boat excursion we will eat well. On the menu this year is a smoked pork butt, not your Mother’s baked beans, potato salad, deviled eggs, and coleslaw; all very traditional. But dessert will be a little different.
We have had a lot of zucchini from the garden so I have been wanting to make a chocolate zucchini cake. I have lost the recipe that I used to make, but found this recipe on Epicurious and it is a winner. It is easy to make and comes out very moist. You could even frost it if you would like. I plan on serving it with coffee ice cream and a chocolate ganache drizzled over the top. Happy 4th of July to one and all!
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk (I used 1 1/2 tsp lemon juice in 1/2 cup milk)
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts or pecans
Preheat oven to 325 degrees F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredinets alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

13 responses to “Chocolate Zucchini Cake”

  1. Have a wonderful long weekend, full of food and celebration Penny. Happy 4th of July:D

  2. Perfect for the 4th of July at the lake. Have a great holiday weekend Penny.

  3. At my niece’s wedding two weeks ago, one of the layers of her wedding cake was chocolate zuchinni. Your recipe sounds great.

    Have a wonderful 4th Penny. We are having bugers, dogs, pasta salad, potato salad and deviled eggs, with apple pie and ice cream for dessert. (guess I am starting my healthy eating plan on Monday -lol)

  4. Big Dude says:

    Sure sounds like an Independence Day feast you have planned and this cake looks delicious. Zukes are amazing in that they can be used so many different ways – everything from stand alone grilled to baked in a cake or bread. Have a great weekend.

  5. racheld says:

    What lovely memories! I think Fireworks Watching Traditions are one of the most important things of the year—we walk to the fireworks, carrying our sling-chairs and a bag of cold cherries.

    And last year it was cold and drizzly and we watched from under an umbrella, wearing JACKETS! I still can’t get that into my Southern Girl’s head.

    Have a lovely FOURTH!

  6. Susan says:

    Definitely the deviled eggs!!! Have a wonderful 4th weekend.

  7. Christine says:

    This looks delicious Penny. Happy 4th!!

  8. Bella says:

    Sounds delicious! And great for the 4th, too. I need another recipe to use zucchini. I have a great zucchini bread recipe, but there’s only so much of that you can make. 🙂 Hope you have a wonderful holiday weekend!

  9. Barbara says:

    I haven’t been by to visit you for a while, Penny, but I’m sure glad I did today because this recipe looks wonderful! This will be marvelous with coffee ice cream!
    Have a wonderful 4th, Penny!

  10. grace says:

    my mom made this very cake for our celebration this afternoon. while it was tasty, it was missing something, and now i realize what–walnuts! terrific recipe for a festive occasion, penny. 🙂

  11. sounds like a lovely tradition you have for the 4th of July… by the lake. and look at the nuts in this chocolate zuchini cake… it’s a great way to celebrate the holiday weekend.


  12. Sophie says:

    MMMMM,…Your chocolate & zucchini nuts bread looks so tasty & well flavoured too!

  13. Janice says:

    Penny, the printable recipe says 1/4 cup of flour not 2 1/4 cups. I had printed out the recipe and made the cake and it was a big flop! I puzzled over it and then went back and carefully read both recipes and found the mistake. I should have questioned the 1/4 cup but I know there are a few recipes that only use a little flour and I was in a hurry. Janice

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.