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Is there a better way to use zucchini than in a chocolate zucchini cake? I don’t think so either! With all the zucchini in there, it’s practically healthy too!

Making the chocolate zucchini cake

Start by grating your zucchini. You can also throw it in the food processor, that works as well and is really simple.

I love using oil in my recipes instead of butter. Although the butter gives it a great flavor, oil makes the baked good so tender!

If you are on a no refined sugar kick, you can always use a coconut sugar. I don’t recommend maple syrup as adding in that much liquid into a recipe always changes it.

Eggs of course.

Look at all that healthy zucchini.

Hershey’s Dark Cocoa is my favorite cocoa to use. I love that dark rich color is gives!

To make any recipe a one bowl recipe is simple. Add the flour on top of the wet ingredients. Cocoa is next. Then add your baking powder and salt. Carefully mix in the baking powder and salt right into the flour and cocoa only. Once it is lightly mixed in, you can mix everything together. Now, I guess I could say this is a double chocolate recipe. I threw in plenty of chocolate chips.

Flour

I used a blend of all purpose flour and whole wheat pastry flour. Most people are hesitant to bake with whole wheat flours, but there is no need to be. As long as you use the right type of flour, you will wind up with a baked good very similar to the original recipe.

Whole wheat pastry flour comes from a soft winter wheat. I have been buying mine from Farm Fresh Wheat Wa. It is a small family owned farm and I just love their wheat kernels. If you don’t own a grain mill, I can definitely recommend the Nutrimill. I have loved mine for so long, and use it constantly.

I like to line my baking pan with parchment. This isn’t necessary, but I think it is so much easier to remove it from the pan if you do use it.

Now, bake. Making sure not to over bake. That is vital when it comes to baking with whole wheat flour. It will come out very dry if you over bake.

There, look at how simple it is to remove from the pan. So simple!Plus, cleanup is a breeze.

Usually I wait until the cake is cooled to ice. I wanted to have it soft and runny on this cake though, so I let it cool for awhile and then iced while it was still a little warm.

It was perfect. It was slightly warm, the icing was soft and runny and the taste was perfect.

If you are looking for other cake options, check these out! You can see we have a thing for cake in this house!