Boy did I get a bee in my bonnet to bake a chocolate zucchini cake. I must have read 20 recipes online, looking for the one recipe that was going to make me happy. As I was reading them, I realized my attention was being pulled in two directions. So I decided to do a test: make one regular recipe and one low-fat recipe and see which the family liked better.
This “regular recipe” cake was incredible. Moist with a rich chocolate flavor. And it was beautiful. The left-overs were still fantastic several days later.
The low-fat chocolate zucchini cake was very good. Denser than the other, with a lighter chocolate flavor. My 13-year-old son preferred it over the other recipe.
We decided that the recipes were too dissimilar to make a fair comparison. This recipe could definitely fit the bill of a special occasion cake. Moist, rich, decadent. The lower-fat cake seemed more like an everyday “snack” cake. Probably wouldn’t want to put birthday candles in it, but you would be happy with a piece as an afternoon snack or dessert.
Chocolate Zucchini Cake
- 2 cups all-purpose flour
- 1/2 cup unsweetened coca powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 stick unsalted butter, room temperature
- 1 cup packed brown sugar
- 3/4 cup Vanilla Bean sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup plain nonfat yogurt
- 2 cups grated unpeeled zucchini, tightly packed
- 4 ounces bittersweet chocolate chips, melted and cooled to room temperature