As a person who does not have a huge sweet tooth, I find it hard to enjoy most cakes. Mostly because birthday cakes are dry, custard-y over-iced sugar-fests and as a kid that’s the type of cake you usually get to eat. So when I first had chocolate Zucchini cake my whole world turned upside-down.
It was moist, rich, and not overly sweet. Topped with fresh fruit and a dollop of freshly whipped cream (is that an official unit of measurement? What sort of things can a person dollop?). It was delightful, smooth and I would never have guessed there were any vegetables in it at all. I sat there, while a choir of angels sang to my soul and wondered, “where have you been all my life?!?” Why had it taken so long to experience the 9th wonder of the world? Why was I not having this all my life?
It turns out, it’s because kids don’t like vegetables, and my mother has a bad memory of my Great Aunts excessive use of zucchini as a substitute for almost anything: from smoothie mix to pasta, to potato chips… so she actively refused to bring them in the house.
To my Aunt’s defense, when a Zucchini plant starts producing it keeps producing; you have to get creative!
So here I am two generations later sneaking Zucch’s into a chocolate cake for one of our weekly cooking classes with the youth at Gilbert Park, Boys and Girls Club. And THEY LOVED IT! And I quote [Youth takes the first bite] “oh my god, this is the best cake I’ve ever had”
My work here is done!
Joke: what do you call a vegetable who really likes to learn?
Answer: A Zucchkeener!!!
Chocolate Zucchini Cake
- 1 cup all-purpose flour (leveled)
- ¼ cup + 2 Tbsp unsweetened natural cocoa powder
- 1 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup canola or vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup + 2 Tbsp packed light or dark brown sugar
- 2 large egg, at room temperature
- 3 Tbsp plain yogurt, at room temperature
- 1 teaspoon vanilla extract
- 1 + ½ cups shredded zucchini
If you like:
- 1/2 cup semi-sweet chocolate chips
Mix dry ingredients together in a bowl. When done mix wet ingredient together in a separate bowl. Once mixed well, combine the mixtures and put in a greased 13-inch circular cake pan with a depth of 2 inches.
- 1 cup Heavy whipped cream
- 2 Tbsp sugar (or icing sugar)
- ½ Tsp vanilla extract
Combine ingredients in a bowl and mix until you reach the perfect whipped cream texture.
Prep time: 15 minutes
Cook Time: 30 minutes
Makes 1 cake
Written by: Colby Deighton, Community Food Facilitor