This was a double recipe made for my son’s Beaver camp. Everyone loved their veggies that night!
This simple GF zucchini cake recipe is a number of years in the making (or at least putting it online is). Back when I was an editor for a small, rural weekly newspaper in North Dakota, I got zucchini’d! I had never had that experience as a city boy before. So I made veggie burritos and had heard about zucchini cake some time later.
Then I tried it once and knew what I would always do with my zucchinis since I am not a fan normally. I’m one of those guys that looks at zucchini cakes as a good way to get my veggies. But in this case, my veggies are rich, moist and covered in chocolate!
Chocolate Zucchini Cake
1/2 cup (125 g) butter
1/4 cup (60 ml) canola oil
1 3/4 cup (420 g) sugar
3 large eggs
1 tbsp (30 ml) vanilla
2 1/4 cups (530 g) GF flour
3/4 cup (180 g) cocoa
1 tsp (15 g) baking powder
1 tsp (15 g) baking soda
1/2 tsp (7 g) salt
1 cup (250 ml) sour cream
2 cups (475 g) zucchini – grated with skin
3/4 cup (180 g) chocolate chips
Directions
- While your over preheats to 325 degrees, beat the your room temp butter, oil and sugar on high with mixer for 3 minutes, then add the eggs and vanilla.
- Add the flour, cocoa, baking powder, baking soda and salt and mix well. Add in the sour cream until it’s all combined. Then mix in the zucchini and chocolate chips. Watch out, this batter will be thick, so go easy on the mixer until it’s combined.
- Spray the bottom of your cake pan with cooking spray, not the sides. If you spray the sides, it will stick to the sides and give you unevenly cooked, charred sides.
- Bake for about 45 minutes on convection (an hour otherwise) and let cool completely until you are ready to cover with delicious frosting. Something like this Sour Cream Chocolate Frosting would work.
