I'm a little bit disappointed. You see, I have always been told when you live in the country, during the summer season, you must lock your car doors. Not because someone will steal your car but because they will fill it up with bountiful amounts of zucchini they have grown in their garden.
Well, I've purposely left my car doors open for days and days now and NO ZUCCHINI! Nothing. Nada. Where is it people?
I'm not sure what the problem is, I would treat the zucchini so well. I would pan-fry it, make zucchini fries, make some desserts...some breads. I would even share my treats.
So what's the problem...where's my zucchini?!
Well, it could be, a) I don't live far enough out in the country or b) folks on the golf course don't grow zucchini in their backyards. I'm thinking it's b. Bummer.
However, it gave me another excuse to visit the amazing farm stands we have here in the countryside of Oregon. The produce is some of the best I have ever seen. I feel privileged shopping there every day.
Anyway, I made my way out to Farmer John's produce stand and picked up some zucchini for a Chocolate Zucchini Cake. I love this cake because it's sturdy and has a great texture with a lovely background orange flavor. The frosting is also very decadent and really makes a wonderful dessert. Except, I had it for breakfast. Whoops.
Let's make it together shall we...
First, you will need some zucchini. Enough to make 2 cups, shredded, which is about 4 small zucchini.
I shredded my zucchini in the food processor and then gave it an extra chop with a very sharp knife. You can also use a box grater to shred your zucchini.
In a medium-size bowl whisk together 2-1/2 cups all-purpose flour, 1/2 cup cocoa (sifted), 2-1/2 teaspoons baking powder, 1-1/2 teaspoons baking soda, 1 teaspoon table salt, 1 teaspoon cinnamon. Set aside.
Using a stand mixer or a regular mixer cream together 3/4 cup butter and 1-1/2 cups sugar until light and fluffy; about three minutes. Add 3 eggs, one at a time, until each is fully combined. Continue to mix adding 2 teaspoons vanilla extract and the zest of one orange.
Add the flour mixture in thirds alternating with 1/2 cup whole milk; begin and end with the flour mixture. Mix on low speed only until combined. Don't overmix.
Fold in zucchini and 1 cup of chopped nuts. (I used walnuts.)
You can make this cake in layers or in a 9 x 13 pan. I used two eight-inch pans that were greased and floured and placed into a 350 degree oven for 35 minutes or until a toothpick inserted in the middle returns clean.
Let cakes cool for five minutes in the pan and then flip them out onto wire racks to cool completely.
Once the cakes have cooled it's time to make the Cream Cheese Frosting. In a large bowl beat together two-eight ounce packages of cream cheese and 1/2 cup butter and 1 teaspoon vanilla extract. Once combined continue to beat in 2 cups confectioner's sugar on low speed. (If not using right away, place in the refrigerator.)
Frost completely cooled cake and place cake in the refrigerator until ready to serve.
Lots of crunch and lots of flavor.
I hope you like it.
Chocolate Zucchini Cake
For the Cake:
Cream Cheese Frosting:
More Zucchini Cake Recipes You Will Love:
Chocolate Zucchini Coconut Cake ~ Two Peas & Their Pod
Deep Dark Chocolate Sour Cream Zucchini Cake ~ Dinner with Julie
Low Carb Chocolate Zucchini Cake ~ All Day I Dream About Food
And for more zucchini...
25 Must-Make Zucchini Recipes
One Year Ago Today: Sour Cream Fudge Cake with Creamy Peanut Butter Frosting