When summer's bounty leaves you with lots of zucchini from the garden, this zucchini cake is one delectable, family-pleasing way to use it. It's up to you whether you decide to tell the kids there is zucchini in this cake or not (they won't notice if you don't mention it). The zucchini adds moisture to this cake. I like to sprinkle the walnuts on top as a garnish, but feel free to stir them into the cake if you prefer.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 24-36 servings
Ingredients:
- 1 cup vegetable oil
- 1-3/4 cups sugar
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 large eggs
- 1-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup Greek yogurt
- 1/2 cup unsweetened cocoa powder
- 2 cups shredded zucchini
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts
Preparation:
- Preheat the oven to 325 degrees F. Grease a 9 x 13 pan or spray with cooking spray.
- Whisk together the oil, sugar and vanilla. Whisk in the baking soda and baking powder. Add the eggs, and beat well.
- Mix the flours together. Add about one-third of the flour mixture to the batter, and mix well. Now add one-third of the yogurt and beat it into the batter. Continue alternately adding the flour and yogurt until both are well incorporated into the batter.
- Stir in the cocoa powder, zucchini and chocolate chips. Transfer the cake batter to the prepared pan. Sprinkle the nuts on top. Bake 30-35 minutes until a toothpick inserted in the center of the bake comes out with just a few crumbs attached.
- Let the cake cool before cutting.
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