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.
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 9x13 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!