Happy Monday! Hope you all had a nice weekend! We had another great weekend full of fun activities and great food. That always makes me happy! 🙂
For those of you who don’t know, every Sunday, we have a big family dinner. It’s a family affair, and we spend the time making a big dinner with a special dessert. Much of the time, we eat it for leftovers during the week, which always makes things easier on the girls (and me!). Their schedule keeps us all busy!
So for dinner and dessert this week, we made a Boursin Orzo Bake with Chicken Sausage bake and this chocolate zucchini cake. This cake is magical! It is so chocolatey, but it’s also filled with a huge zucchini to keep it moist! You don’t taste the zucchini at all, which is what makes this cake so magical. It’s very light, too! Don’t skip on the frosting – it really is needed to make the cake!
Do you have any ‘magical’ desserts that hide veggies in them? I’d love to know in the comments below. Happy baking!
Chocolate Zucchini Cake
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour, divided, plus more for the pan
- 1/2 cup semisweet chocolate chips
- 1/4 cup unsweetened cocoa powder (not Dutch process)
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups sugar
- 1/2 cup extra-virgin olive oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 medium zucchini, grated and squeezed dry
Directions
For the glaze:
- 1 teaspoon honey
- 1/3 cup semisweet chocolate chips
- 1 teaspoon extra-virgin olive oil
- Preheat oven to 350 degrees. Grease a 9-inch square cake pan. Dust the pan with flour, tapping out the excess, and set-aside.
- Toss the chocolate chips with 1 tablespoon flour in a small bowl. Combine the remaining flour, cocoa powder, salt, baking soda and nutmeg in a medium bowl with a whisk.
- Beat the sugar, olive oil, eggs and vanilla in a large bowl with a mixer on medium-speed until smooth and pale, about 3-minutes.
- Add the flour-cocoa mixture; beat on low speed until combined, about 2-minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Stir in the flour-coated chocolate chips with a wooden spoon.
- Scrape the batter into the pan with a rubber spatula. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Remove the pan from the oven and let cool completely.
- Meanwhile, make the glaze: combine the honey, chocolate chips and olive oil in a microwave-safe bowl. Microwave on medium-high power 30-seconds at a time, stirring, until the chocolate is melted. Spread over the cake with an offset spatula. Slice & enjoy!
