Chocolate Chip Zucchini Cake


Recipe adapted from The Complete Book of Baking by Pillsbury

published by The Penguin Group, New York,NY

Elizabeth’s Chocolate Glaze by Elizabeth Levesque

Four days ago I bought these lovely zucchini with the intention of baking zucchini bread, and then I forgot all about them.  Normally I would have left the peels on, but they are not as lovely now, and that is why I peeled them before cutting and grating them for the cake.  The food processor made quick work of these pieces of zucchini; it took me less than 2 minutes to grate about 8 zucchini.  Then I “sweated” them for about 40 minutes.

According to Baking Illustrated , you are supposed to sweat the zucchini before using it in zucchini bread, and so I thought it would be best to do the same when using them in a cake recipe.  If you are using a food processor to grate your zucchini, add the 2 teaspoons of granulated sugar right down the chute .  If you are using a box grater, just mix in the sugar with the grated zucchini.  Place a fine sieve or colander over a bowl, and allow the grated zucchini to drain for at least 30 minutes.  You will be amazed at how much liquid is sweated out (at the end I pressed the zucchini to get even more liquid out).  Half of the zucchini were used in this cake and I froze the other half to use in a cake or loaf of bread later.  Enjoy!



1 1/2 cups sugar

1/2 cup butter, softened

1/4 cup oil

1 teaspoon vanilla

2 eggs

2 1/2 cups all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1/2 cup buttermilk

2 cups shredded zucchini

1 cup semi-sweet chocolate chips

1/2 cup chopped nuts

2 teaspoons granulated sugar- for “sweating” the zucchini



1. Grate and sweat the zucchini.


2. Heat oven to 350° F.  Grease and flour a 13×9 inch pan.

3. In a large bowl, combine sugar, butter, oil, vanilla and eggs; beat well.

4. Add flour, cocoa, baking soda and buttermilk; blend well.


5. Fold in zucchini, chocolate chips and nuts.  Spread in the greased and floured pan.

6. Bake at 350 ° F. for 35- 45 minutes or until toothpick inserted in the center comes out clean. Cool completely.

7. This can be served unfrosted ( and it really is good without frosting), or with just a glaze ( I chose to glaze it- the recipe follows).  You can also use a chocolate frosting to bring out more of the chocolate flavor.


Elizabeth’s Dark Chocolate Glaze

1 1/3 cups powdered sugar

1/3 dark unsweetened cocoa

1 tsp vanilla

about 4-5 Tablespoons water

1. Mix together powdered sugar, cocoa,vanilla and enough water to make your glaze pourable, but yet still somewhat thick.

2. Pour glaze over cooled cake and quickly spread it evenly (a small off-set spatula works great for this).  Allow glaze to set before cutting the cake.

P.S… I’m not the only one who cooks in this house, this is a sample of Mark’s handiwork.