Zucchini is abundant at my local farmer’s market. Green, yellow, zephyr, big, tiny. It’s everywhere, and that’s perfectly okay with me because in and amidst all of my savory recipes, one of the local vendors favored me with this recipe for a moist, chocolate zucchini cake, which can be made with any variety, any size. Many of the vendors have recipes for their products. Ask for them or perhaps if you are a food blogger, offer to give them some recipes.

How smart my zucchini vendor was to have pre-printed recipes for this cake, because I’ve already made it twice in two weeks and I’m thinking about how I might change things up a bit the next time. And, there will be a next time.

First of all it’s chocolate, and while I’m not the biggest chocolate fan, when I want it, I need it, and I usually want it dark, sultry and rich.

Dark cocoa powder and three ounces of your favorite baking chocolate (semi-sweet or bittersweet) are flavored with some cardamom and espresso which cause a waft of spicy aromas in the kitchen.

The spiciness and grown up flavors make a a simple zucchini cake taste exotic. The zucchini does its thing  the moist factor and there is no need for a frosting or glaze.. The texture is great for an  eat and run treat because it doesn’t fall apart when you cut it. It’s especially good for small children. I am teaching toddlers to eat with a fork and this cake they can stab successfully without too much crumb damage.

The Process

The first time I substituted 1/2 cardamon for 1/2 the cinnamon. The second time, I changed the flour from white to whole wheat (and I thought it was even better) and the next time I’m going to cut the brown sugar and add in raw agave nectar. If anyone has any ideas for how to best sweeten this cake, and reduce the (gulp) 1660 calories from the brown sugar, please write me or leave me a comment.

Recipe (adapted from vendor from my local farmer’s market)

Dry Ingredients

2 1/4 cup whole wheat flour

3/4 cup cocoa powder (I used Hershey’s extra dark)

1 t baking soda

2 t baking powder

3/4 t cinnamon

3/4 t cardamon (option is to use all cinnamon)

Wet Ingredients

2 large eggs

2 cups brown sugar (or 1 1/3 cups raw agave nectar)

1/2 cup unsalted butter

Add 1 t pure vanilla extract

3 ounces semi-sweet chocolate, melted and cooled

Other ingredients

1/2 cup strong coffee (I used 2 espresso)

3 cups zucchini, grated (6-8 zucchini, depending on size)

Preheat oven to 350 degrees. Butter bundt pan.

Sift together the dry ingredients. Set aside.

Assemble wet ingredients. Cream sugar with eggs in large bowl. Stir in vanilla. Stir in melted chocolate.

Alternate adding dry ingredients and coffee to wet ingredients.

When fully mixed, add in zucchini.

Bake at 350 in a buttered bundt pan for 50 minutes.

Similar dishes you might enjoy

Chocolate Cream Tart                  Coconut Cupcakes                          Carrot Cake

Key Words: Cake, Chocolate, Zucchini, Dessert

Spinach Tiger Entry  79 Angela Robert - Chocolate Zucchini Cake

All original content (outside of adapted recipe) copyright © 2009 Angela Roberts, All Rights Reserved