Grandmother's Chocolate Chip Zucchini Cake
Remember Grandmother's Chocolate Chip Zucchini Cake recipe? Or her simple chocolate cake recipe? Nothing tasted better than that, right? It was the perfect birthday cake recipe, and there always seemed to be enough for seconds and thirds. This chocolate chip zucchini cake recipe might even be better than the cake you remember – first, because it includes chocolate chips, and second because it includes zucchini. If you’ve never had zucchini cake before, you’re in for a treat. Not only does the zucchini add moisture and flavour to the cake, but it also adds a great deal of nutritional value, as well. Zucchini is very high in vitamin B6, vitamin A, and vitamin C, as well as dietary fiber, magnesium, manganese, potassium, phosphorus, and riboflavin; it’s also high in thiamin, iron, zinc, niacin, and thiamin. If you’re looking to sneak more fruit and veggies into your daily meals, this chocolate zucchini cake recipe can certainly do it for you. Except for the extra-rich lusciousness, you’d never even know it was there.*
This is a printable recipe.
Chocolate Chip Zucchini Cake:
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup light brown sugar
2 Tablespoons strong coffee, cold
1 teaspoon pure vanilla extract
3 large eggs
2 cups grated fresh zucchini with peel
1 cup of chocolate chips
1 cup heavy cream
12 oz dark chocolate, shredded or chocolate chips
Chocolate Chip Zucchini Cake:
Preheat oven to 350F.
Lightly grease a 10-inch springform pan with butter.
In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder and salt.
In another mixing bowl using an electric mixer, beat the butter until soft.
Add the sugar and beat in until creamy.
Add the coffee and vanilla and mix in.
Add the eggs, one at a time, mixing until well combined.
In a third bowl stir the chocolate chips into the grated zucchini.
Stir in half of the flour mixture and stir in to coat the zucchini. If there are clumps, break them apart.
Beat the second half of the flour mixture into the creamy butter mixture and mix in with the electric mixer.
Add the zucchini mixture and stir in with a spoon to combine.
The batter will be very thick, but that is fine.
Put the batter into the prepared pan, place into the preheated oven and bake for 40-50 minutes or until a knife inserted into the center comes out clean.
Remove and place onto a cooling rack for 10 minutes then run a knife around the edges of the pan before releasing the springform side.
This cake is delicious as is or you can make a chocolate ganache to top the cake.
In a small pot on the stovetop, heat the cream until bubbles form around the edge. Watch not to scorch.
Remove from heat and stir in the chocolate until smooth and combined.
Pour over the cake.
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Nutrition Facts for: Grandmother's Chocolate Chip Zucchini Cake From Grandmother's Kitchen
Ingredients: All purpose flour, cocoa powder, baking soda, baking powder, salt, butter, brown sugar, coffee, vanilla, eggs, zucchini, chocolate chips, heavy cream.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 16 servings.
* Per Serving:Calories 361, Calories from Fat 175, Total Fat 19.4g 30%, Saturated Fat 12.5g 63%, Cholesterol 68mg 23%, Sodium 240mg 10%, Potassium 262mg 7%, Carbohydrates 42.0g 14%, Dietary Fiber 2.6g 10%, Sugars 25.6g, Protein 6.1g, Vitamin A 8%, Vitamin C 4%, Calcium 9%, Iron 12%
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