If you plant zucchini in your garden, you know “that” time of the year when you have more zucchini than you know what to do with. When it starts getting overwhelming, I break out the Chocolate Zucchini Cake recipe to change it up and sneak some vegetables into dessert for my family.
Trying to convince the kids that vegetables aren’t “gross” is fun, especially with something like zucchini. I don’t know why the color green just seems to turn their noses instantly, but it never fails. From broccoli to zucchini, getting them to actually try it is like going to war. I attempt to be sneaky when I have to find a way to use it up, from cakes to bread to just downright hiding it in pasta sauce.
I made this cake this past week for my step-son. Unfortunately, he was in the kitchen when I added the zucchini to the cake batter. Knowing it was there, the entire time it was in the oven he kept telling me that it, “smelled like vegetables”. I don’t think so, but I’ll give him the benefit of the doubt this time because I’ve smelled things like this cooking for years and am accustomed to the scent.
After all that “vegetable smell”, he ate a piece for dessert after supper that night. And loved it.
My Redneck absolutely adored it also, actually choosing to eat the Chocolate Zucchini Cake over the Peanut Butter Oreo pie I made.
If you have extra zucchini, or just want to make a dessert with vegetables to help get your kids to eat it, this is sure to be a crowd-pleaser.
Chocolate Zucchini Cake
Chocolate Zucchini Cake
Chocolate Zucchini Cake- A Hippy and a Redneck Try this Chocolate Zucchini Cake recipe to sneak some vegetables into dessert for your family.
- ½ cup butter softened
- ½ cup vegetable oil
- 1 ¾ cups sugar
- 2 tbsp. eggs
- 1 tsp. vanilla
- 2 ½ cups flour
- ¼ cup baking cocoa
- 1 tsp. baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ cup buttermilk
- 2 cups shredded zucchini
- 6 tbsp butter
- 2/3 cup packed brown sugar
- ¼ cup milk
- 1 cup flaked coconut
- ½ cup chopped pecans
In a large bowl, beat butter, oil, and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon, and cloves in a mixing bowl. Add dry ingredients `to sugar mixture, alternating 1/3 of dry to 1/3 of the buttermilk. Fold in zucchini.
Pour into a greased 13 x 9” baking dish. Bake at 325F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
Meanwhile, in a small saucepan, combine butter, brown sugar, and milk. Heat until boiling. Cool a few minutes. Add coconut and pecans. Spread over warm cake. Broil 4-6 inches from the heat for 2-3 minutes or until golden brown.
Let me know how your family likes it! I love to hear your input and comments!