A delicious way to use up some of the zucchini that is pouring out of the garden… I love this cake because it uses a good amount of zucchini, is moist and fudgy, but not too sweet. I sometimes even use a little less sugar than this because the whole chocolate chips sweeten it up (you can increase the amount of chocolate chips). If you do use less sugar, decrease the amount of baking soda and baking powder just a bit because those flavors can be stronger without the sweetness in the mix. You can frost it with a light white frosting or with a chocolate ganache or not at all. Enjoy.
1 1/2 c. oil- I like to use a blend of oils: coconut oil and butter- but use any oil you are comfortable with
1 1/2 c. organic turbinado sugar
3/4 c. cocoa powder
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
3/4 c. chopped walnuts
3/4 c. semisweet chocolate chips
3 + c. grated zucchini
Blend the oil, sugar, and eggs until smooth.
Sift together the cocoa, flour, baking soda, baking powder, cinnamon and salt.
Fold the oil blend into the flour.
Add the walnuts, chocolate chips and zucchini, mix until well distributed.
Bake in a greased and floured 9 x 13 inch baking pan, or in a bundt pan. 350 degrees for 50-60 minutes until the center is set.
- 1 1/2 cups heavy cream
- 1 lb semisweet or bittersweet dark chocolate
1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
2. Let cool partially and pour over cake…