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Plan Do Eat

Chocolate Zucchini Cake

From King Arthur Flour Whole Grain Baking

Chocolate and whole wheat are a very companionable duo, and when you add grated zucchini to the chorus, the result is a moist, delicious cake that includes lots of healthy ingredients. When made with vegetable oil instead of butter, it’s even cholesterol—free. We predict you’ll be able to,get even the most recalcitrant of diners to eat their vegetables when this cake comes to the table. While moist and rich enough to need no frosting at all, ifyou want to make extra sure your vegetable detectives give it a try, we’ve included a quick chocolate glaze as insurance.

YIELD: One (10-cup) Bundt cake or 9 x 13-inch cake, 16 servings
BAKING TEMP: 350°F
BAKING TIME: 45 to 50 minutes

Ingredients

Cake

  • 2 1/2 cups (10 ounces) traditional whole wheat flour
  • 1/2 cup (11/2 ounces) unsweetened cocoa powder (not Dutch-process)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (71/2 ounces) packed light or dark brown sugar
  • 1/2 cup (31/2 ounces) granulated sugar
  • 1/2 cup (1 stick, 4 ounces) unsalted butter, softened, or vegetable oil
  • 1/2 cup (4 ounces) buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (about 1 pound) shredded or chopped Zucchini (2 small zucchinis)
  • 1 cup (6 ounces) chocolate chips

Glaze (optional)

  • 1/2 cup (4 ounces) heavy cream
  • 3/4 cup (41/2 ounces) chocolate chips
  • 2 teaspoons corn syrup

Directions

Preheat the oven to 350°F. Lightly grease and the pan or pans of your choice.

Cake

  1. Whisk together the flour, cocoa, baking soda, baking powder and salt in a medium bowl. Stir together the sugars and butter (or oil) in a large mixing bowl until smooth. Add the buttermilk, eggs and vanilla; mix well. Add half the dry ingredients, stirring until evenly moistened. Stir in the zucchini, then the remaining flour mixture. Stir in the chocolate chips. Pour the batter into the prepared pan.
  2. Bake until the top springs back when lightly touched, 45 to 50 minutes. Remove from the oven and cool on a rack for 15 minutes. If you have used a tube pan, lightly loosen the cake around the edges and center tube by pulling it gently away from the pan with your fingers or a running a thin, flexible spatula down the sides, then put the rack on top of the pan and flip everything over. Remove the pan and cool the cake completely. If you’ve used a 9 x 13-inch pan, you can either serve it from the pan or invert the cake onto a serving platter and drizzle with chocolate glaze, if desired.

Glaze (optional)

  • Heat the heavy cream to a simmer, and pour over the chocolate chips in a bowl. Stir in the corn syrup, and keep stirring until there are no more lumps and the mixture is smooth. Drizzle over the cooled cake, if desired.

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11100 W 38th Ave.
Wheat Ridge, CO  80033
(303) 725-8748

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