Chocolate-Zucchini Cake

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Unsalted butter, for the pan
  • 1 1/2 cups all-purpose flour, plus more for the pan
  • 1/2 cup plus 1/3 cup semisweet chocolate chips
  • 1/4 cup unsweetened cocoa powder (not Dutch process)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg or allspice
  • 1 1/4 cups sugar
  • 1/2 cup plus 1 teaspoon extra-virgin olive oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 medium zucchini, grated and squeezed dry
  • 1 teaspoon honey
Directions

Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.

Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.

Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.

Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.

Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.

Photograph by Con Poulos


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    This recipe is featured in:

    Summer Produce Guide