Chocolate Zucchini Olive Oil Cake

by Country Spoon

With zucchini overflowing in your garden and with hopes that all of them don’t turn into boats – catch them before and enjoy them in a new, sweeter way. Rich, delicious and healthy – a moist chocolate cake that can be brought to any picnic or even for breakfast. Perfect to bake on a rainy morning … my garden, the fields and our farmers are thankful for all this rain.

Chocolate Zucchini Olive Oil Cake:

1 1/2 c. sugar

1/2 c. olive oil

3 eggs

2 1/2 c. zucchini – grated

1 t. vanilla

1/2 c. milk

2 1/2 c. all-purpose flour

1/2 c. cocoa powder

1 1/2 t. baking powder

1 1/2 t. baking soda

1/2 t. salt

1 t. cinnamon

1 1/2 c. dark chocolate bits

Preheat oven to 325. Prepare a bundt pan or a round cake pan and set aside. Cream sugar, vanilla and olive oil and beat in eggs one at a time. Slowly mix in zucchini and milk. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Slowly add flour mixture to the wet mixture. Be careful not to over mix – over mixing will give your cake a gummy texture. Gently fold in chocolate bits. I like to use extra dark cocoa powder and dark chocolate baking morsels mixed with milk chocolate bar bits. Pour batter into prepared cake pan and bake for about 45 minutes to 1 hour, checking with a toothpick until set. Cool completely, remove from pan and sprinkle with powdered sugar if desired.

 
This recipe evolved from Grandma Dell’s Chocolate Zucchini Bread. I feel in love with this recipe a few years ago and always crave it when the zucchini starts… Grandma Dell of course made the recipe quite hardy with plenty of sugar and oil. It was more like a cake than a bread and it was one of those recipes that you don’t ask what’s in it and just happily eat it. By using heart-healthy olive oil and in half the amount and by reducing the sugar by 1/2 of a cup, I am able to enjoy this recipe guilt free. However, of course I have to add some more chocolate to it – well at least it is dark chocolate…

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