What do you do when your garden won’t stop producing zucchini and you’re sick of eating ratatouille? Make chocolate zucchini cake, that’s what!
- 2 cups (250g) all-purpose flour
- 3/4 cup (62g) unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 shot espresso (optional)
- 1/2 teaspoon salt
- 1 cup (240ml) canola or vegetable oil
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) packed light or dark brown sugar
- 4 large eggs, at room temperature
- 1/3 cup (80g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups shredded zucchini (about 3 medium)*
- 1 cup (180g) semi-sweet chocolate chips
- Preheat oven to 350°F (177°C). Grease two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside.
- Make the cake: Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack.