Chocolate zucchini cake is probably the most ubiquitous dessert that comes up when combing the internet for zucchini recipes. As such, I had a number of recipes to sift through and ultimately chose one from a blog called Mostly Foodstuffs. This one swayed me largely because it is a bundt cake, and I am relatively confident in my bundting abilities. So, on we go.
Chocolate Zucchini (Bundt) Cake
- 3 cups grated zucchini (drained)
- 4 eggs
- 2 cups sugar
- 1 1/4 cups veg or canola oil
- 1 Tbsp vanilla
- 2 1/2 cups flour
- 1/3 cup cocoa powder
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 cup chopped walnuts (I omitted these)
This recipe used a cream cheese frosting, but I made a chocolate ganache instead.
1. Whisk together eggs, sugar, oil and vanilla until well combined. In another bowl, sift flour with cocoa, salt and baking soda. Add the flour mixture to the oil mixture, mixing until just barely combined. Fold in the zucchini, breaking up any clumps, and the nuts. Be careful not to over-mix.
2. Pour batter into a greased, floured 9″ bundt pan, and bake 45 minutes to an hour or until a tester comes out clean. Let cool in pan for 20 minutes, then invert and finish cooling on a rack or plate.
3. When the cake is cool, cover with icing (or ganache).
Things looked pretty promising when it came out of the oven.
After I poured the ganache over it, it looked even better.
Unfortunately, I have no idea how it tasted. I took it to a party that night and things ended up getting a little rowdy. Instead of eating it, I wound up playing numerous rounds of beer pong. Then, I forgot to bring any home to sample. A few other people tried it and told me it was good, but unfortunately I have no personal opinion to add about this cake. If it tasted half as good as it looked, I’m sure it was okay.