An overabundance of zucchini in the summer is a very common first world problem. I've heard stories of people leaving bags of zucchini on their neighbor's door, and sneaking away to not give the poor unsuspecting neighbor a chance to politely decline the bag of summer weeds. I found myself with a boatload of zucchini last summer and was getting tired of my usual sauteed zucchini with garlic (which is delicious btw) and zucchini soup, so I went to facebook. One of my facebook friends came through for me in a big way and sent me this recipe, which I've since been making at least every 2 weeks ever since. I even froze enough shredded zucchini last summer to get me through the winter without giving up my beloved chocolate zucchini cake. Thank god for breastfeeding, because I would never have lost the baby weight while continuing to eat this on a regular basis otherwise.
Here is the recipe so that you can enjoy too:
- 1 1/2 cups sugar
- 2 sticks of butter, room temperature
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup yogurt
- 2 cups shredded zucchini
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees. Grease two 4x10 inch loaf pans and set them aside.
- In a mixer fitted with the paddle attachment, cream the butter and sugar together until well mixed. Add the eggs, mix well. Next add the vanilla and mix well.
- In a separate bowl, combine the flour, baking soda, salt and cocoa powder and whisk together.
- Add about 1/3 of the dry ingredients to the wet ingredients and mix on medium-low speed. When the dry ingredients begin to incorporate, add another 1/3 and mix again (you don't need to wait until the dry ingredients are fully incorporated to add more). Repeat one more time.
- Next mix the yogurt into the batter, then the zucchini. The zucchini should moisten up the batter significantly. Finally, add the chocolate chips and mix until they are well incorporated.
- Divide the batter between the two prepared pans and bake for 50-60 minutes. (Check after 40 minutes, since ovens can vary widely. This cake usually bakes for 55 minutes in my oven, but the original recipe calls for 40-45 minutes of baking).