I have been wanting to make chocolate zucchini cake for a long time now. Its always fascinated me, I’m not sure why, but I just HAD to make some! It seems so dark, so rich, so moist. So partly good for you, cuz it counts as a serving of veggies, right?
I’m not sure if I have mentioned it before, but my oh-so-busy husband thought it would be a great idea to re-join the Boy Scouts a few months ago, as an Assistant Scout Leader. I fully support this decision, because he needs to get some camping, hiking, lighting fires, macho manly stuff out of his system that my baby-toting self sadly can’t participate in. So, a long time ago, well, a few weeks anyway, they had a Christmas party, and they asked me to make some cupcakes. I figured there was no better opportunity to try and sneak some veggies into a cake than a sugar-rushed party full of children. We even decorated them all super cute, like Christmas ornaments! (Well, to tell the truth, my husband and brother did the decorating while I made dinner. They did such a good job, didn’t they?!)
Unfortunately, someone let slip that there was, heaven forbid, something good for you in the cupcakes, and only three got eaten. And that was because I ate one. One was left on a plate with all the frosting licked off. I brought twenty four. Gesh…. So, I can say, without a doubt, that these puppies are amazing, because I ate a good majority of them, even after I took them to work, gave some to neighbors, and force fed my family members with them.
What I love most about these cupcakes is not that they are super chocolately, moist, dark, delicious, and amazing. What I love about them is that they start out with a cake mix box, which means it is simple. Because even though she is perfectly capable of playing on the floor by herself for 15 minutes while I make a cake, little miss cupcake herself wants to participate in everything I do, which means I do everything with one hand and try to keep two other little hands out of whatever I happen to be doing.
I’m actually thinking about making some right now. But only one batch this time.
Chocolate Zucchini Cake (from Southern Food)
1/2 cup butter, softened
4 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
1 cup sour cream
1 chocolate fudge cake mix, with pudding in the mix
1/2 tsp ground cinnamon
1 medium zucchini, shredded (about 1.5 cups)
1 cup semisweet chocolate chips
1 cup chopped walnuts
Grease your cupcake pans, or a 12 cup Bundt pan, or a 10-one piece tube pan, or, you know, whatever pan you want to use.
Preheat oven to 325 or 350 for light colored pans.
In a mixing bowl with electric mixer, beat the butter until light.
Beat in the eggs and vanilla and almond extracts.
Beat in the sour cream and cinnamon.
Slowly add the cake mix while you continue to mix.
Stir in the zucchini, chocolate chips, and walnuts.
Spoon the batter into your prepared pan.
Bake 40-50 minutes for a cake, or 20-30 minutes for cupcakes (check them often so they don’t get over-done!)
Cool on a rack for 15 minutes, then remove from pan and cool the rest of the way.
Frost the cake (chocolate, vanilla, or cream cheese would go well!) or dust with powdered sugar.