Today is National “Ditch Zucchini on your Neighbor’s Porch Day” and I was a victim this morning. I am truly grateful for this because we love zucchini but I don’t love gardening.
What’s the first thing I did with this random act of vegetable kindness? I made Chocolate Zucchini cake, of course! I originally shared this super moist, delicious cake recipe on August 25, 2010 and it’s still a favorite at our house.
Chocolate Zucchini Cake
- 3 eggs
- 2 cups sugar
- ½ cup vegetable oil
- 1 cup Appel Farms Quark
- 2 cups grated zucchini
- 1 tsp vanilla extract
- 3 (1 ounce) squares semi-sweet chocolate, melted and slightly cooled
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- ¾ cup semisweet chocolate chips (optional)
Preheat oven to 350 degrees F. Grease a Bundt pan and set aside. In a large bowl, combine eggs, sugar, vegetable oil and Quark, beat well. Gently stir in the zucchini, vanilla and melted chocolate.
In a small bowl, combine the flour, baking soda, salt, cinnamon and chocolate chips. Stir the flour mixture into the zucchini mixture and pour into the Bundt pan. Bake for 60 to 70 minutes or until a toothpick inserted into the cake comes out clean. Cool for ten to fifteen minutes on a wire rack, then invert onto a serving plate and cool completely. Top it with powdered sugar or a glaze.