My mom used to make this chocolate chip zucchini cake once each summer on our annual family camping trip, and there was never any left once the weekend was over because it was so freaking delicious. The funny thing is that it sounds disgusting – zucchinis and chocolate? weird combination – so the male members of the group never wanted to try any. But once they did, they couldn’t stop eating it. Plus, it was even better the second day.
I love this stuff, so I decided to make the cake in muffin/ cupcake form yesterday. And, as always, they are even better today. Moist, chewy and super chocolatey… someone might need to take them out of our apartment because Hil and I can’t stop eating them!
It’s a pretty easy recipe. You’ll need:
2 cups of flour
2 cups of sugar
1/2 cup of cocoa powder
1 t baking powder
1 t baking soda
1 t cinnamon
1/2 t nutmeg
1/2 t allspice
1/2 t salt
1 1/2 cups of shredded carrots (I shredded them with a peeler)
1 1/2 cups of shredded zucchini
1 cup canola oil
1/2 bag of semisweet chocolate chips
powdered sugar for sifting
Preheat the oven to 325 degrees F. Mix the dry ingredients in one bowl. Then shred the carrots and zucchini (it’s easiest to do this in a food processer with a grating mechanism, but you can also just shred them using a grater or a peeler) and put them in a smaller bowl with the other wet ingredients. Add the wet mixture to the dry mixture and stir until combined, adding the chocolate chips at the last minutes.
Pour batter into a greased 9″ by 13″ pan and bake for 50-55 minutes. If you want to make cupcakes/ muffins like I did, pour the batter into lined muffin cups and bake for 25 minutes at the same temperature.
Once the cake or cupcakes come out of the oven, let them cool for 5 minutes and then sift powdered sugar over the top. It will soak into the cake and act like a frosting. And honestly, this stuff is even better on day 2 or 3. If you’re making this recipe for a group of people, make it the night before.
Lots of love,