Hi there! I’m Tanna and I blog over at The Hub of our Home. I’m so excited to be a new food contributor here on Or so she says. Since you are going to be seeing me around here a little bit I figured I’d start out by telling you a little bit about my self. I’m a full time wife and mommy to 3, 2 wild boys and 1 sassy girl. I love spending time with my family, crafting, cooking/baking, reading, eating ice cream and playing with my kiddos. I don’t like snakes, scary movies, steak or gardening.
Well, I guess I shouldn’t say I don’t like gardening. I’m just really not very good at it. I try, I really do. My hubby and I have tried planting a garden nearly every summer since we were married with very little success. One year our neighbors cows got out and trampled our plants, another our chickens decided to eat our plants, another I may have forgot to water them a time or two (oops). The list could go on, but I think you get the point. I am, however, hoping and crossing my fingers and hoping that this year will be different. We were a little late getting our garden planted, but so far the plants look great and actually have vegetables starting to grow on them. If all goes good we should be enjoying the fruits of our labors in the next week or so. I was hoping to be able to make this Double Chocolate Zucchini Cake from zucchini grown in my very own garden, but with my past record I decided not to hold out hope and ended up buying some.
My mom has been making this Double Chocolate Zucchini Cake since I was a little kid and it has always been a favorite of mine. You start with a simple chocolate cake, mix in some zucchini for moisture, sprinkle it with some chocolate chips, and top it all off with a simple powdered sugar glaze. This cake is a great way for any of you who actually have a live producing plant to use up your zucchini. Or if you are like me this cake is totally worth buying some zucchini at the store. Trust me.
Double Chocolate Zucchini Cake
Ingredients
- 3 Eggs
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 1 Cup Vegetable Oil
- 1 Teaspoon Vanilla
- 2 Cups Zucchini shredded
- 6 Tablespoons Unsweetened Cocoa Powder
- 3 Cups Flour
- 1 Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 2 Cups Semi Sweet Chocolate Chips
- Glaze:
- 1 and 1/2 Cups Powdered Sugar
- 1/4 Cup Water
Instructions
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Preheat your oven to 325 degrees.
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In a mixing bowl whisk together all of the dry ingredients. Set aside.
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In the bowl of your mixer add the eggs, both sugars, oil and vanilla. Mix until combined.
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Stir in the shredded zucchini.
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Add the dry ingredients and mix until combined.
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Pour the batter into a greased 9x13 cake pan.
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Sprinkle the chocolate chips evenly over the top of the batter.
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Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool for 10 to 15 minutes before adding the glaze.
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For the glaze whisk the powdered sugar and water together until fully combined and there are no more clumps of powdered sugar.
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Drizzle the glaze evenly over the cake.
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Allow the glaze to set up for a few minutes and then serve warm or allow the cake to cool before serving. Enjoy!
If your a zucchini fan you might also like my Zucchini Bread recipe or if it’s chocolate you’re after check out my Cookie Dough Brownies.
This sounds wonderful, Tanna! Thanks for sharing one of your family favorites with us. It’s fun to have you here!
Heavenly! Thanks for the recipe! Pinned it!
Thanks Mariel…..and thanks for the opportunity.
This sounds delicious and is simple enough. I have a question – did you squeeze water out of your zucchini before measuring 2 cups?
Thanks Leslie! Nope, you don’t squeeze the water out. Just grate it, measure it, and stir it in.
Oh my goodness this cake looks so moist and delicious! And what a fabulous way to use zucchini!!!! Looks absolutely amazing!!!! YUM!!!
This looks so yummy – and we have tons of zucchini to use up. I just pinned!
Loved this recipe! Since it’s a rainy 4th of July, my daughter was thrilled to make this today!
Is 375 the correct temperature? I tried this recipe and nearly burned the cake baking at 375 for 45 min.
That’s what I was wondering too! My cake had burnt edges that I had to cut off and was very dry. I even took it out 5 min early.
Jessica, Tanna no longer contributes here. Let me shoot her an email, see if she’ll stop back and give some insight.
Jessica, that was my experience too. After trying this recipe, I looked up an old recipe I had used in the past, and the oven temp was 325. Believe I will go back to that one now that I have found it again.
Joyce
Thanks for sharing that, Joyce! I’ll have to make a note in the post.