Chocolate Zucchini Cake

Chocolate Zucchini Cake: Review of Sally’s Baking Addiction’s recipe

One evening I found myself with 2 zucchinis starting to look sad in my fridge. I’d bought a bag of them earlier in the week and suddenly found myself wondering how else could I possibly use up these last two? I’d run out of creative ways to sneak them into our dinner menu, and while my son did eat it (mostly…), I don’t think he’d be too happy to see them on his next dinner plate. So off I went to Google for a different kind of recipe that used zucchinis, one that I knew he’d be excited to try.

I’d heard of zucchinis being used in cakes so thought I’d run with that (afterall, I’m a baker), surely this is doable and my son would eat it – right? I Googled for “chocolate zucchini cake recipe” and off I went rummaging through the results.

As I’m sure many of you know, it can be quite overwhelming looking through stacks of results, and I usually narrow my options down based on reviews. On this occasion though, I decided to go with a website that I was familiar with – Sally’s Baking Addiction. I use her Salted Caramel Sauce recipe all the time (and it’s sooooo gooood!). So I felt confident that her Chocolate Zucchini Cake recipe should also be good.

Chocolate Zucchini Cake

I split the batter across 2x 7″ tins and cooked with cake wraps at 150 degrees Celsius. I loved how each cake baked flat on top – no torting required!

On this occasion I decided to pair it with chocolate cream cheese frosting – only because I just happened to have a block of cream cheese sitting in my fridge that I thought could help cut through the sweetness. I have to say, on that note, mission failed haha The richness of the cake paired with the richness of the frosting was quite overwhelming. Even a small teeny piece needed a cuppa to help wash it down. Next time, if I needed to pair it with something, I would opt for something less rich and less sweet, like some simple Chantilly cream or vanilla meringue buttercream.

Slice of Chocolate Zucchini Cake

Overall it’s a moist, delicious chocolate cake and a wonderful way to use up and sneak in some zucchini. If you wanted to tone the chocolate sweetness down a tad, you could even reduce or omit the chocolate chips (I did enjoy the extra texture having them in there though – so perhaps could sub with some chopped nuts instead). I would definitely recommend giving this recipe a try – I know I’ll be revisiting it again 🙂

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