Recipes

Chocolate Zucchini Cake

Zucchini might seem like an odd addition to a chocolate cake, but it actually adds a tremendous amount of moisture to the cake without adding a zucchini flavour.

Serves:
12
Prep Time:
15 min
Cook Time:
60 min

Ingredients

Nutrition Facts
  • 1 cup (250 mL) all-purpose flour
  • 3/4 cup (175 mL) whole wheat flour
  • 1 cup (250 mL) brown sugar
  • 2/3 cup (170 mL) unsweetened cocoa powder
  • 1/4 cup (60 mL) ground flax
  • 2 tsp (10 mL) baking soda
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2.5 mL) salt
  • 1 tsp (5 mL) ground cinnamon
  • 4 eggs
  • 3/4 cup (175 mL) canola oil
  • 3/4 cup (175 mL) unsweetened applesauce
  • 3/4 cup (175 mL) chopped walnuts (optional)
  • 3 cups (750 mL) grated zucchini

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a Bundt pan; set aside.
  3. In a medium bowl, stir together the flour, sugar, cocoa, flax, baking soda, baking powder, salt and cinnamon. Add the eggs, oil and applesauce; mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
  4. Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the centre comes out clean. Cool cake completely before adding your favourite frosting.
  5. Makes 12-14 servings.

Notes

Tip: Bake in a 9x13-inch baking pan at 350°F (175°C) for 50-55 minutes.