Chocolate Coconut Zucchini Cake
Okay, this is my absolute last post on zucchini for the 2009 year. Don’t hold me to that one as I have been thinking of a zucchini buckwheat muffin that quite possibly will make it to the breakfast table tomorrow morning. But, back to the business of a zucchini chocolate cake. It just seems that this is the veggie that just keeps growing and growing. Kind of like a vegetarian energizer bunny. I will be moving on to apple creations and recipes shortly, but I had to include this last recipe because it is so friggin good. I wanted to try something a little different. I have a very strong love for chocolate. I thought of a zucchini bar, more like a cake, that I made a couple weeks ago that included coconut and decided to give the chocolate, zucchini, coconut combination a whirl. It was really worth it. I tried to make it as healthy as I could without sacrificing the flavor and texture that I crave!! I definitely believe that the taste of the cake can be determined by the taste of the batter. This cake recipe surpassed the batter taste test!! I dusted it with confectioner’s sugar before serving. Perfection. 
Here are a few explanations with some pictures that might be helpful. The recipe follows for easier copying and pasting into notepad for printing.
To properly prepare to create this delicacy, grate the zucchini, and squeeze out the excess water. To accomplish this task, I used a mesh strainer and simply used a paper towel and pressed on the zucchini.
I melted the butter and added the oil to it. This time I used canola oil.
I followed the recipe, baked according to the directions, and voila!: a delicious morsel for anytime.
Chocolate Zucchini Cake
1/4 cup melted butter
1/4 cup vegetable oil
1/3 cup white sugar
1/3 cup brown sugar
1 egg
1 tbsp. water
1/2 tsp. vanilla
1 cup unbleached flour
1/2 cup whole wheat flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup sliced and chopped almonds
1/2 cup coconut
1/4 cup cocoa
1 1/4 cup zucchini: shredded, squeezed, and tightly packed
confectioner’s sugar
Mix the butter, oil and sugars.
Add in egg, water and vanilla.
Stir in remaining ingredients.
Spread into an 8X8 greased and floured pan.
Bake in a 350* oven for 40 minutes.
Sprinkle with confectioner’s sugar before serving.
This sounds amazing, another great zucchini recipe! yum!
It is soooo delicious,it doesn’t need frosting but the confectioner’s sugar is a nice touch. Thanks for your comment!
My mom always diced the zucchini fine, complete with the skin. It worked just fine.
I usually toss the zucchini in the blender with the oil in other recipes and that works great too! Thanks Kati for your comment!
Cake recipes are the specialty of my best friend, my favorite ones are those exotic fruit cakes;;:
Hi, I tried your chocolate cake recipe some days ago but somehow couldn’t achieve the same result as you, my cake definitely wasn’t looking that good (atleast it tasted good). What kind of chocolate do you use? Maybe it’s coming from the flour I used, I have a gluten intolerance so I used tapioca flour instead of usual wheat flour.
I used unbleached flour. It hasn’t failed me yet.