When your garden (or fridge) is overflowing with zucchini, there's no better way to use it than to bake this chocolate zucchini cake.
It's a recipe I prepare every summer, after I've had zucchini noodles, zucchini chips, and zucchini salad, and anything decadent sounds like it would be perfect.
This chocolate zucchini cake is moist and wonderful, with a rich chocolate taste that I simply cannot get enough of. It's great on its own, but I prefer it with a thick layer of icing on top.
If you want to stick with the green motif, top it with wonderful matcha frosting, like I did, but if not, there are a couple other icing possibilities in the post below.
Shredded zucchini, of course! It gives the cake an incredibly moist texture. Ground flaxseed - An excellent egg alternative. It acts as a binder (and also contains beneficial fats).
Apple cider vinegar and almond milk make a vegan replacement for buttermilk. They provide moisture and a mild tangy taste to the cake.
All-purpose flour - For optimal results, spoon and level your flour rather than scooping it directly from the canister or bag. Otherwise, you risk accidentally adding too much flour to the batter!
Cocoa powder provides the cake a rich chocolate taste. Baking powder and baking soda make the cake rise. Coconut oil provides richness.