Mom’s Chocolate Zucchini Cake Made With Fresh Milled Flour

This Chocolate Zucchini cake made with fresh milled flour, is a huge crowd pleaser! My mom has been working on perfecting this recipe over the years, and every summer my family gets to enjoy the perks of her garden! My entire extended family is always excited to devour her famous Zucchini chocolate cake, because it is so moist, delicious, and not too sweet. Because my mom is not a fan of frosting or icing, she created this FMF chocolate zucchini cake recipe without it. What a simple way to get those fresh veggies into an amazing dessert.

When people ask what about this dessert, we always explain it as somewhere between a chocolate cake and a brownie. My mom always makes this and tops it with Turbinado sugar, and some chocolate chips. Because some of my family members do not like walnuts, she only tops about 2/3 of the cake with them. Then, everyone can enjoy some.

If you are looking for a more traditional chocolate cake made with fresh milled flour that includes a chocolate buttercream, I have that HERE. Also, if you are looking for another simple Zucchini recipe made also with freshly ground wheat, then checkout my FMF Zucchini Bread, which also make great Zucchini muffins as well, HERE. If you want to hang out with me as we make zucchini bread 2 ways with zucchini picked from my mom’s garden, then checkout this video.

What Toppings Go Best With My Mom’s Chocolate Zucchini Cake Made With Fresh Milled Flour

So, this fresh milled flour chocolate zucchini cake is amazing all on it’s own. However, there are some amazing topping ideas, here are a few.

• Turbinado Sugar– This gives a touch of sweetness, and a little crunch on the top as this kind of sugar stays crisp and doesn’t melt into the cake.
• Chocolate Buttercream– If you really love frosting, you can always top with some chocolate buttercream like the one I use HERE in my FMF Chocolate Cake Recipe.
• Chocolate Chips– This option lends a nice sweet chocolatey topping without too much sugar and richness.
• Walnuts– Chopped Walnuts is a go to for my mom, but you could really use any variety of chopped nuts.
• Coconut Flakes– Some toasted coconut flakes would be great on this as well, adding a tropical note.
• Whipped Cream– For a light and subtly sweet option, whipped cream would add a nice balance.
• Powdered Sugar– A Light dusting of powdered sugar would add just a touch of sweetness would be a simple touch to add.
• Fresh Berries– A light and healthy option of raspberries, strawberries, or blackberries would pair beautifully with this recipe.

So, those are some great options, let me know in the comments below what options you try!

Ingredients to Make Fresh Milled Flour Chocolate Zucchini Cake

• 2&1/2 cup fresh milled flour 300g (I love using spelt or a combo of spelt and soft white.)
• 4 TBSP Cocoa powder 28g
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups shredded zucchini 248g
• 1/2 cup softened butter 113g (1 stick)
• 1/2 cup olive or avocado oil 113g
• 3/4 cup brown sugar 170g
• 1 cup sugar 200g
• 2 eggs
• 1/2 cup buttermilk 120g (can sub for milk+1 TBSP lemon juice or vinegar, also could use sourdough starter, yogurt, or sour cream)
• 2 tsp vanilla extract

Topping Ingredients sprinkled on top (Customize to your liking)

• 1 TBSP Turbinado Sugar 15g (Sprinkle on desired amount)
• 2 TBSP semi-sweet chocolate chips 21g (Sprinkle on desired amount)
• *Optional- 2 TBSP Chopped Walnuts 15g (Sprinkle on desired amount)

Instructions To Make Chocolate Zucchini Cake With Fresh Milled Flour

1. Firstly, mill the flour. I like to use spelt or a combo of spelt and soft white for this.
2. Then, to the flour add cocoa powder, cinnamon, baking powder, baking soda, and salt. Stir to combine these dry ingredients and set to the side.
3. Wash and shred about 2 cups of zucchini. If your zucchini is really watery, you can squeeze the excess water off. But, some moisture is ok, and I did not need to squeeze the liquid off. Set the zucchini to the side.
4. Prepare a 9×13 baking pan with butter or grease and flour.
5. Preheat oven to 350*F.
6. In a mixing bowl or a stand mixer, add brown sugar, sugar, softened butter, and oil. Cream these together, until light and fluffy, about 3-4 minutes.
7. Then, to the creamed butter and sugar mixture, add buttermilk, vanilla extract and 2 eggs. Beat to combine, the mixture should be fluffy.
8. Pour the dry ingredients into the wet ingredients and then mix to combine.
9. Add the shredded zucchini and then stir in mixture evenly.
10. Pour cake batter into the prepared baking dish.
11. Sprinkle the top with turbinado sugar, chocolate chips, and optional chopped walnuts. (You can top as desired, see my post for some other topping ideas.)
12. Bake for about 45 minutes, then remove from oven. Allow the cake to cool for a bit, then, lastly, enjoy!

How To Store Chocolate Zucchini Cake Made With Fresh Milled Flour

To store this chocolate zucchini cake made with fresh milled flour, we just cover and leave it at room temperature for 3-4 days, that is if there is any left! You can also slice and freeze in a freezer safe container for up to 3 months. Let the cake come to room temperature to thaw, then enjoy!

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Chocolate Zucchini Cake Made With Fresh Milled Flour Printable Recipe

Chocolate Zucchini Cake Made With Fresh Milled Flour

This Chocolate Zucchini cake is made with fresh milled flour, and is a huge crowd pleaser! My mom has been working on perfecting this recipe over the years, and every summer my family gets to enjoy the perks of her garden! My entire extended family is always excited to devour her famous Zucchini chocolate cake, because it is so moist, delicious, and not too sweet. My mom is not a fan of cake with frosting or icing, so she created this recipe without it. What a simple way to get those fresh veggies into an amazing dessert.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Servings 1 9×13 pan

Ingredients

  

• 2&1/2 cup fresh milled flour 300g I love using spelt or a combo of spelt and soft white.
• 4 TBSP Cocoa powder 28g
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups shredded zucchini 248g
• 1/2 cup softened butter 113g 1 stick
• 1/2 cup olive or avocado oil 113g
• 3/4 cup brown sugar 170g
• 1 cup sugar 200g
• 2 eggs
• 1/2 cup buttermilk 120g can sub for milk+1 TBSP lemon juice or vinegar, also could use sourdough starter, yogurt, or sour cream
• 2 tsp vanilla extract

Topping sprinkled on top (Customize to your liking)

• 1 TBSP Turbinado Sugar 15g Sprinkle on desired amount
• 2 TBSP semi-sweet chocolate chips 21g Sprinkle on desired amount
• *Optional- 2 TBSP Chopped Walnuts 15g Sprinkle on desired amount

Instructions

 

• Firstly, mill the flour. I like to use spelt or a combo of spelt and soft white for this.
• Then, to the flour add cocoa powder, cinnamon, baking powder, baking soda, and salt. Stir to combine these dry ingredients and set to the side.
• Wash and shred about 2 cups of zucchini. If your zucchini is really watery, you can squeeze the excess water off. But, some moisture is ok, and I did not need to squeeze the liquid off. Set the zucchini to the side.
• Prepare a 9×13 baking pan with butter or grease and flour.
• Preheat oven to 350*F.
• In a mixing bowl or a stand mixer, add brown sugar, sugar, softened butter, and oil. Cream these together, until light and fluffy, about 3-4 minutes.
• Then, to the creamed butter and sugar mixture, add buttermilk, vanilla extract and 2 eggs. Beat to combine, the mixture should be fluffy.
• Pour the dry ingredients into the wet ingredients and mix to combine.
  
• Add the shredded zucchini and stir in mixture evenly.
• Pour cake batter into the prepared baking dish.
• Sprinkle the top with turbinado sugar, chocolate chips, and optional chopped walnuts. (You can top as desired, see my post for some other topping ideas.)
  
• Bake for about 45 minutes, then remove from oven. Allow the cake to cool for a bit, then, lastly, enjoy!
  

Notes

To store this chocolate zucchini cake made with fresh milled flour, we just cover and leave it at room temperature for 3-4 days, that is if there is any left! You can also slice and freeze in a freezer safe container for up to 3 months. Let the cake come to room temperature to thaw, then enjoy!

Keyword chocolate zucchini cake, easy zucchini recipe, fmf chocolate zucchini cake, fresh milled flour chocolate zucchini cake, fresh milled flour zucchini recipe, zucchini cake recipe, zucchini dessert recipe

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