Category Archives: Chocolate cake recipe

Chocolate Zucchini Cake Recipe

Usually, when we have something special going on here (like our Fall Open House this week), we like to serve samplings of food and dip mixes we sell in the store.  We often will also have coffee, cider or some such beverage that suits the season.  We will have plenty of food sampling this week – – zucchini bread, apple bread, spice pumpkin dip mix, salsa, and more.  We will also be sampling a cake that we do not have a mix for . . . but is simple enough to make, and scrumptious to eat.  Don’t know when we will have it out or how long it will last (not long I’m guessin’), but hopefully you will be here to taste Chocolate Zucchini Cake!

We love Zucchini Bread, and we love the various Zucchini Breads with raisins, nuts and chocolate chips!  But we searched the internet for other ways to use all the zucchini many of us are up to our knees in by this time of year.  There are lots and lots of great recipes for using up those big guys (or those now frozen bags of grated zucchini).  Voila’.  At we found a recipe for Chocolate Zucchini Cake — with dozens and dozens of positive comments (that was important).  It seemed simple to make, less than an hour to bake and practically guaranteed to be delicious!

In case the link to Epicurious doesn’t work for you, we’ll share this recipe for what has to be The Best Ever chocolate cake!


      2 1/4 cups sifted all purpose flour     1/2 cup unsweetened cocoa powder               1 teaspoon baking soda      1 teaspoon salt       1 3/4 cups sugar     1/2 cup (1 stick) unsalted butter room temperature     1/2 cup vegetable oil     2 large eggs         1 teaspoon vanilla extract     1/2 cup buttermilk     2 cups grated unpeeled zucchini     3/4 cup chopped walnuts     1 cup semisweet chocolate chips

Preheat oven to 325° F.  Butter and flour 13 x 9 x 2 inch baking pan.  Sift flour, cocoa powder, baking soda and salt into medium bowl.  Beat sugar, butter and oil in large bowl until well blended.  Add eggs 1 at a time, beating well after each addition.  Beat in vanilla extract.  Mix in dry ingredients alternately with buttermilk in 3 additions each.  Mix in grated zucchini.  Pour batter into prepared pan.  Sprinkle chocolate chips and nuts over top.  Bake cake until tester inserted into center comes out clean, about 50 minutes.  Cool cake completely in pan.

* We added 1 teaspoon baking powder to dry mix, left out the chocolate chips, and mixed the walnuts into the batter.

Moist, chocolatey, yum m m m my . . .

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Filed under Bread Mixes, Chocolate cake recipe, Coffees and Cocoas, Dip Mixes, Fall Open House, food


Did you know we have a birthday club?  We’ve mentioned it a few times . . . we send out birthday cards at the beginning of each month.  Bring the card back in sometime during your birthday month to receive 20% off any (1) item in the store!  Anything!  While you’re at it, the next time you come in — make sure your name is  registered in our Rewards Program.  After six shopping visits, we will send you a gift certificate for 10% of the total you have purchased. 

We are celebrating a birthday next month.  We first opened for business in February 2003, and thanks to you, we’ve been going strong ever since.  So, next month we are celebrating . . . February 10 – 13 . . . stop by for snacks and giveaway sign-ups! 

You all loved that I posted the ‘recipe’ for cinnamon applesauce ornaments last fall.  Tell us how your ornaments turned out.  Let a comment at the end of this post to tell us what you made!  We all think of chocolate for Valentine’s Day, and I want to share a most yummy recipe for a gooey Chocolate Pudding Cake.  There will be no photos, because I haven’t made this lately . . . but the recipe is easy to follow!

Stir these ingredients together in a 9×9 inch square pan:  1 cup flour; 3/4 cup sugar; 2 Tbsp. cocoa powder; 2 tsp baking powder; 1/4 tsp salt.

Add these to the dry ingredients and stir together with a fork:  1/2 cup milk; 2 Tbsp. salad oil;  1 tsp. vanilla;  1 cup chopped nuts (optional).

Spread evenly in pan and sprinkle with — but don’t stir in : 1 cup brown sugar;  1/4 cup cocoa powder.

Pour 1 3/4 cups hot water over the batter — do not stir!  Bake at 350 degrees for 40 minutes.  Let stand 15 minutes before cutting.  Serve warm with ice cream.  This cake makes its own hot fudge (hidden under the cake) to drizzle over the ice cream.  Scrumptious!

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Filed under birthday celebrations, Chocolate cake recipe, cinnamon ornaments, food, recipes