Sunday, November 22, 2009

Zucchini Chocloate Cake

How about getting part of your daily vegetable requirements from the dessert you eat ? I found this recipe on a website sometime back ,but never tried it since I always got these wide eyes stares and " who in the world would eat zucchini cake? " remarks from my favourite taste testers.

I decided to give it a try anyway , and I must say that it has become one of my favourites - the texture was just right, fluffy and moist, with a slightly crispy outer crust , a deep and beautiful shade of brown, with great chocolate flavor. The advantage of using grated zucchini is that it adds moisture.There is no way you can taste the zucchini in there..


  1. All purpose flour/Maida - 2.5 cups
  2. Cocoa - 1/2 cup
  3. Grated Zucchini - 2 cups (Around 2 medium zucchinis grated with the peel)
  4. Butter - 1 cup
  5. Eggs - 3
  6. Milk - 1/2 cup
  7. vanilla essence - 2 tsp
  8. Sugar - 2 cups
  9. baking powder - 2.5 tsp
  10. baking Soda - 1.5 tsp
  11. salt - 1 tsp (if you are using salted butter use 1/2 tsp salt)


Preheat the oven to 350°F.
Combine the flour, cocoa, baking powder, baking soda and salt and set aside.
With a hand mixer or wire whisk beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, and zucchini.
Alternately stir the dry ingredients and the milk into the zucchini mixture.
Pour the batter into a greased and flour-dusted pan or bundt pan. Bake in the oven for about 45 minutes (test at 35 minutes) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes. turn out on wire rack to cool thoroughly.


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