Dark Chocolate Zucchini Cake

Are you still over run with zucchinis from your garden?  This Dark Chocolate Zucchini Cake is the perfect way to use them up in a hurry.

Dark Chocolate and zucchini make this cake to die for.  I made it three days in row because it was so good!

This week has been rough.  We added getting up early, working out, AND doing a cleanse to our life.

I am so not a morning person.  There is no bouncing or happy, happy, joy, joy going on in my heart as I crawl out of my bed.  Usually I need to be awake for a few hours before I feel like doing anything or even speaking to people, so heading to the gym to do dreaded things like squats, dead lifts, and sled pushes with other people is a stretch for me.

Then to rub salt into that wound, we are also doing a sugar and carb free cleanse for 24 days.  Veggies and protein.  I usually like to eat my veggies in things like these Chocolate Zucchini Donuts.

I’m on day 4.

Last night I dreamed about eating spoonfuls of Cool Whip.

There must really be issues if I wake up and vividly remember downing spoonfuls of that creamy white stuff.  Let’s just say I can definitely tell how much I love my sugar.  The past few days I have been slightly not myself each afternoon while I go through withdrawals.  Ok, fine. I have been a grumpy ogre!!!!  Haha!   Don’t you want to join me in my fun life?

Dark Chocolate and zucchini make this cake to die for.  I made it three days in row because it was so good!

Ok, I’m done whining…I think :-)

Let’s talk chocolate and cake.  That’s a perfectly logical thing to do when all you want is a big fat slice of anything sweet, but you can’t.  LOL!

This cake is amazing.  Let’s just say I made 3 of them last week.

In 3 days.

Seriously it is that good!  I found this recipe on all recipes and knew it would be perfect for using up the rest of the zucchinis I had still on the counter.  Of course I could have grilled them or something like that, but since it was my last hurrah for sugar for a while, I opted for chocolate and cake.  Best decision ever.  I knew this recipe was a winner because after I made one, I saw like 3 other people who made and posted the same one too.

I did adapt the recipe slightly from the original.  It called for 1 1/2 cups of sugar in the batter, but I had a feeling I could reduce that to 1 cup.  Plus, I prefer using more brown sugar in my baking, so I changed that up too.  I also used coconut oil and dark cocoa powder…for the health benefits of course.  LOL!  Not really, that’s just what I normally use in a recipe.

Dark Chocolate Zucchini Cake collage

 Mix all the ingredients together until it forms a dry powder.  You may start to wonder how this will turn into a cake, but trust me on this one.

Then dump in a whole shredded zucchini.  Do not squeeze out any of the extra water.  The moisture from the zucchini will create a thick dough.  Spread that in a pan and bake it.  Then watch in wonder as you pull it out and there is a fluffy cake staring back at you.   The original recipe called these brownies, but my husband and I both thought it tasted more like a Texas sheet cake…so cake it is.

The last thing to go on is a fluffy chocolate frosting.  You could eat the cake plain with some powdered sugar sprinkled on top if you want.  But really just make the frosting and spread it on top.  It’s only a thin layer, but it totally makes the cake amazing.

Now if you will excuse me…I have a date with a kick boxing video in my basement.  Then I will be hiding in my closet to avoid the sugar temptations in my kitchen.

Dark Chocolate and zucchini make this cake to die for.  I made it three days in row because it was so good!

Stay up to date on all the BruCrew baking here:
FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN

 Sign up to receive an email in your inbox for each new recipe:
EMAIL SUBSCRIPTION

Dark Chocolate Zucchini Cake

Prep Time: 15 minutes

Cook Time: 26 minutes

Yield: 24 pieces of cake

Dark Chocolate Zucchini Cake

Shredded zucchini and dark cocoa powder make this a decadent and delicious cake. It's perfect for all those zucchinis you might have from your garden.

Ingredients

1/2 cup coconut oil
3/4 cup brown sugar
1/4 cup sugar
2 teaspoons vanilla extract
2 cups flour
1/2 cup dark cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
2 cups shredded zucchini
For the Frosting
1/4 cup butter
1/4 cup dark cocoa powder
2 cups powdered sugar
1/4 cup heavy whipping cream
1/2 teaspoon vanilla

Instructions

  1. Cream the coconut oil, sugars, and vanilla until it looks like wet sand. Add the flour, cocoa powder, salt, and baking soda and mix again. The mixture will be very dry. Add the zucchini and mix until it forms a thick batter.
  2. Spread the batter in a greased 9x13 baking dish. Bake at 350 degrees for 25 minutes. Remove and let cool.
  3. Beat the butter, cocoa powder, and sugar until it looks like a dry powder. Slowly add the whipping cream and vanilla. Beat until creamy. Spread on the top of the cooled cake. Store in a covered container. Cut into 24 pieces of cake.

Notes

*adapted from All Recipes

http://insidebrucrewlife.com/2014/08/dark-chocolate-zucchini-cake/

 A few more fun ways to eat that green veggie for dessert or breakfast:

Frosted Butterscotch Zucchini Bars

Frosted Butterscotch Zucchini Bars

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

Banana Chocolate Chip Zucchini Cookies

Banana Chocolate Chip Zucchini Cookies

Share >>

Comments

  1. says

    I’m having a case of deja vu. I just made a dark chocolate zucchini cake two days ago because some one wanted an old family recipe lightened. I love that you cut the sugar! We have been slowing cutting out sugar and really like things less sweet now. This is a fabulous cake. I love the chocolate frosting and all those healthy veggies in the cake.
    Christie+-+Food+Done+Light recently posted..Skinny White Velvet Cupcakes with Dark Chocolate Cream Cheese FrostingMy Profile

  2. says

    Send me all your baked goods! It’ll keep your cleanse going. I won’t even charge you. I’ll take it off your hands for free!
    This cake looks like a magical dessert. Delicious and with nutrients!
    Mir recently posted..Nutty Snickers FudgeMy Profile

    • says

      Hi, Alyson. I wish I could help you more but I do not live at a high altitude to know. I did google it and found suggestions to lower the sugar by a tablespoon or so and to raise the oven temperature by 25 degrees. I have already removed sugar from this original recipe, so I don’t think you would need to do that. Definitely keep me posted on how it turns out :-)

  3. says

    Oh I can so relate. I do not do things in the morning well. Especially working out. Like, my body hurts just thinking about it in the morning. It ain’t happening! Props to you, you rock Jocelyn. I cracked up when you mentioned the cool whip dream though :)
    This cake looks amazing! I made brownies once using the same method, relying on only the zucchini for moisture! It works like a charm and is so delicious. Plus, it packs your greens in there. Love the coconut and brown sugar subs, those are my favorites!
    Mary Frances recently posted..{Vegan} Secretly Green Double Berry SmoothieMy Profile

  4. says

    I keep meaning to do that advocare cleanse. I did the 10 day one last year but I did it around the holidays and well, cookies and candy and… I’m sure you know how that turned out. This cake looks so good. Zucchini cake is my husband’s fave so I definitely need to make it for him!
    amanda+@+fake+ginger recently posted..Spicy Corn DipMy Profile

  5. says

    Kudos to you on your cleanse and early morning workouts! I have had many dreams involving hiding in the closet eating spoonfuls of ice cream, especially when I’m trying to eat healthier… It’s tough when food is your business, but you seem to have the discipline to persevere. Your cake looks so fudgy and the thin layer of chocolate frosting on top would definitely be a favorite with my family. Another great zucchini recipe!
    Heather recently posted..Hershey’s Special Dark Chocolate Cinnamon Pudding CookiesMy Profile

  6. Lynn E says

    So has anyone actually made this? I just did and the batter was really dry, couldn’t get the cocoa/flour mixture stirred in completely. I baked it anyway and then though,t are there no eggs in this recipe? Just took it out and it’s flat and doesn’t looked all the way cooked and still could see some dry areas. I turned the oven off and put them back in. Made the frosting and will try, but they look nothing like the picture and I am quite disappointed so far.

    • says

      Lynn, I have made this 3 times now and it turned out every single time. Did you squeeze the liquid from your zucchini??? Most recipes have you do that, but you can’t do that in this recipe. It needs all the moisture from the zucchini to bake right. I shred the zucchini and put it right in my cocoa/flour mixture. And no there are no eggs in this. You need to use a stand mixer or hand mixer to really incorporate the zucchini into the dry ingredients. It should be a thick batter that needs pressed into the pan.

      • Lynn+E says

        No I didn’t squeeze it out. I followed all directions and used a hand mixer but was just so dry I should have added something. It’s inedible. But the frosting is good.

        • says

          No, you really do not need to add anything else. All three times I made it I beat it until a thick dark batter formed. I’m wondering if yours just needed to be mixed longer. Beating it longer produces more juice from the zucchini that wets the dry ingredients. I am so sorry it didn’t work out for you.

    • says

      I have not made this in anything but a 9×13 dish. What size round pan are you looking at using? You might need to bake it in 2 layers depending on the size of your pan. Your baking time would be different too, but I’m not sure on the time since I haven’t tried that. Keep me posted on what you do!

      • Tatyana says

        So I did make it in a 9 inch springform can pan. And I cut the cake in half. It came out very good. Loved the icing. I couldn’t even tell there was zucchini in it.

  7. ria moore says

    Love the recipe but maybe my zucchini didn’t have enough water. Batter never really thinned out enough to pour, it was more lumpy…but still delicious! I wanted to add liquid but was afraid it would become too thin then. I had to use more whipping cream for frosting than recipe called for as well… Suggestions?

    • says

      The batter for this cake will never be pourable. You beat the zucchini into the powder mixture last, and it will become a thick stiff dough. I’m not sure why you needed more whipping cream. Did you add the powdered sugar and whipping alternately?

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge