I jinxed myself. I said at work a bit back that I really don’t like zucchini. And then that very evening, the evening that I forgot to customize my CSA box I got a bunch of zucchini. DOOMED! But fear not, zucchini is great masked with chocolate. So I decided a “healthy” cake was in order. Take that zucchini! You will not foil my plans to take over the world. This #SundaySupper is all about picnics (so many holidays coming up) and this is a perfect picnic cake. No icing to smoosh so it’s quite portable. You can even cut it up beforehand but if you have a group it’s always fun to dig in right on the blanket. Don’t even need a fork!

Dramatic enough? If you don’t feel like blending your zucchini you can shred it for this recipe. I used to always just shred but this time I tried it in the blender and I love that the texture really disappears. It makes for a watery batter but works out in the end.

Print Recipe

Chocolate Zucchini Cake Recipe

Ingredients

• 1 Cup  pureed zucchini or two medium zucchini shredded
• 8 Tbsp margarine softened
• 2 3/4   Cups all purpose flour
• 1/4   Cup unsweetened cocoa sifted
• 1 1/4 tsp  baking soda
• 1 tsp  salt
• 2  Tbsp powdered egg replacer
• 3/4  Cup granulated sugar
• 1/2 Cup coconut oil melted
• 1 tsp  vanilla extract
• 1/2 Cup  unsweetened almond milk
• 2 Tbsp  chocolate chips
• 2 Tbsp  confectioners sugar

Instructions

• If using grated zucchini squeeze out as much water as possible using a cheesecloth. Transfer zucchini to a bowl and set aside. If you are pureeing the zucchini you can add the zucchini and almond milk to a blender and blend.
• Preheat oven to 325º. Grease a deep 9" cake pan or spring form pan. Sift flour, cocoa, baking soda, salt and egg replacer together into a mixing bowl and set aside.
• Beat together the margarine and granulated sugar  in a large bowl with an electric mixer on medium speed until fluffy.
• Add coconut oil, beating well. Add the vanilla, reduce speed to low, and beat in flour mixture and almond milk (with or without zucchini) in alternate batches. Stir in reserved zucchini if you were using grated zucchini.
• Pour batter into prepared pan  and sprinkle with chocolate chips. Bake until toothpick inserted in center comes out clean, about 45 minutes - 1 hour.
• Remove from oven and set aside to cool completely. Invert onto a plate and dust with powdered sugar.

Beverages

• Orange Blossom Iced Tea by girlichef
• Red, White, and Blue Sangria by Hezzi-D’s Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy’s Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Stilton Potato and Stilton Pies by Jane’s Adventures in Dinner
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking
• Scotch Eggs by Small Wallet, Big Appetite

Salads

• Caprese Pasta Salad by La Bella Vita Cucina
• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Layered Chicken Salad by Nosh My Way
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Loaded Potato Salad by Granny’s Down Home Sassy Southern Cooking
• Mexican 3 Bean Salad by Bobbi’s Kozy Kitchen
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Pizza Pasta Salad by Curious Cuisiniere
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Tomato Bean Salad by Family Foodie
• Tuna Noodle Salad by Hot Momma’s Kitchen Chaos
• Vegetable Salad by Magnolia Days
• Veggie Pasta Salad by Pescetarian Journal
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor’s Adventures
• Panino con la Salamella by Manu’s Menu
• Roast Beef Wraps by Cookin’ Mimi

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Chip Blossom Cupcakes by NinjaBaking.com
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida’s Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S’mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue’s Nutrition Buzz

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