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CHOCOLATE ZUCCHINI CAKE

Our CFO, Darlene Brazil, contributed this delicious recipe at the peak of zucchini season this year. It was a big hit in the office. If you’re looking for moist, rustic, doubly-chocolatey comfort-food, here you go. Top this cake simply with sifted powdered sugar, or go rich with your favorite buttercream or cream cheese frosting.


Ingredients

  • 1/2 Cup Butter or 3/8 c. Coconut Oil
  • 1/2 Cup Vegetable Oil
  • 1 3/4 Cup Sugar
  • 2 Eggs
  • 1 tsp. Vanilla
  • 1/2 Cup Green Valley Organics Lactose Free Plain Kefir
  • 1 tsp. White Vinegar
  • 2 1/2 Cup Unbleached Flour
  • 4 Tbsp. Unsweetened Cocoa
  • 1 tsp. Cinnamon
  • 1/2 tsp. Salt
  • 1 tsp. Baking powder
  • 1 tsp. Baking soda
  • 2 1/2 Cups Zucchini, shredded
  • 1/2 Cup Semisweet chocolate chips
  • 1/4 Cup Nuts, chopped (optional)

Directions

  1. Grease & flour two 9” cake pans.
  2. Mix vinegar into kefir.
  3. Cream butter or coconut oil, vegetable oil, and sugar.
  4.  Add eggs, vanilla and kefir.
  5. In a seperate bowl, sift flour, cocoa, salt, cinnamon, baking powder and baking soda.
  6. Blend sifted mixture into creamed mixture. Add zucchini.
  7. Pour batter into pans; sprinkle chocolate chips and nuts on top.
  8. Bake for 45 min. at 325 degrees.

    Darlene's Chocolate Cake