I’ll admit it – I don’t love chocolate. Call me crazy. You won’t be the first.
My family? Obsessed. My girls can’t shove enough chocolate into their mouths on any given day. They literally salivate at the mention of the dark stuff…I indulge them most of the time – I don’t believe in forbidding anything. I feel like omitting something completely from the realm of possibility will make them want to seek it out more. So, I let them have a little bit of chocolate every day. Now, I have found a really great way to oblige their chocolatey cravings while also getting something healthy in their little bodies.
Given that zucchinis are now in full season (my friend showed me a 12 incher the other day), this recipe just hits all good marks. The best part of it is that it’s easy peasy. One bowl. One fork. Mix it all together then bake it.
Then set a stopwatch – this cake/bread/muffin will disappear quickly. You may want to double the recipe and make two. For someone who doesn’t love chocolate, I simply couldn’t get enough…
You can whip this up just before you sit down for dinner and dessert will be ready by the time you’ve cleared the dishes. How great is that???
Some topping suggestions:
Whipped cream (especially freshly made)
Nutella (is that stuff NOT good on anything???)
Peanut butter (just adds another layer of goodness)
Ice cream – vanilla, caramel or coffee would be my favorite choices
Quick and Easy Zucchini Chocolate Cake
* One quick note – I used 1/3 cup of coconut flour to add more fiber into the mix. If you don’t have that, you can use regular flour.
1/2 cup salted butter, softened
1 cup granulated sugar
2 large eggs
2/3 cup cocoa powder
1 1/4 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons baking powder
2 cups coarsely grated zucchini or yellow squash (I like to use a mix)
1 cup all-purpose flour
1/3 cup coconut flour
3/4 cup chocolate chips
Preheat the oven to 350°F.
Butter and flour a loaf tin or a cake pan. I have also made little cupcakes/muffins with this recipe, but I must warn you – the grated zucchini doesn’t melt away in the smaller version and you will still be able to see some of the grated bits. Since the loaf/cake takes longer to bake, the zucchini melts away and all you are left with is a sumptuous and moist chocolate piece of heaven.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time until completely combined. Stir in the cocoa powder, vanilla extract, salt and baking powder. Fold in the grated zucchini/squash, then add the flours and chocolate chips to the bowl. Stir until just combined.
Pour the batter into your pan and spread out using a spatula. Bake for 50 to 60 minutes (15-20 minutes for muffins/cupcakes) until the cake has risen and a toothpick inserted into the center of the loaf comes out clean or with crumbs (not gooey stuff).
Let the cake cool for ten minutes before you remove it from the pan. You may want to let it cool some more on a cooling rack before serving.