Triple Chocolate Zucchini Cake
Rich, moist, decadent–this triple chocolate zucchini cake is just what you need to get you through these long, hot summer days.
Well there’s no denying summer is here. These days are HOT. Like, pretty much stay-in-your-house hot. Typically I’m a “go play outside” mom, but I’ve found myself giving my boys a break lately and allowing them to chill inside. Granted, they still need direction and things to do, but I’m not as obsessive with having them get their energy out outside.
What’s a girl to do when she’s stuck inside? Bake, of course. Now in this kind of heat, my Mom would have never turned her oven on but man, we’re blessed to have amazing central air conditioning and it truly is AMAZING. I can bake without it really affecting the temperature in our house. So bake I did.
I made this cake last week to bring over to some friends’ house for dessert. It was the perfect ending to a lovely meal/hanging out. I like to keep cakes like these in the fridge. Especially on warm days. The chill hardens the icing just a bit, making it a lovely texture.
This cake is a chocolate-lover’s dream. It not only is chocolate cake with chocolate buttercream icing, but there’s also chocolate chips in the cake and I also put some chocolate shavings on top. You can’t get much more chocolate than that. 😉 But the secret ingredient that’s also in there (and adds to the overall moistness), is zucchini. I shredded up about 1 and a half good-sized zucchinis for a total of 3 cups. When my boys took their first bites, my oldest exclaimed, “Mom, you can’t even taste the zucchini!” Ha. I guess that’s kinda the point. So the zucchini just makes sure the cake doesn’t get too dried out. Because, really, is there anything worse than dry chocolate cake? Yikes.
There’s also Golden Barrel coconut oil in it as well, which, again, adds to the moisture content. We all know that chocolate and coffee complement each other nicely, so there’s also a tablespoon of instant espresso in the batter. You honestly can’t even really taste it in the finished product; it just adds to the overall chocolate flavor–it’s a great enhancer.
The chocolate buttercream is delightfully creamy and whipped until light in texture. It really is the crowning jewel of this cake. When making the icing, be sure to taste it along the way and add more sugar to your liking. I kept this one on the less-sweet side and I think it was pretty perfect.
So treat yourself to a slice (or two!) of this delicious cake to get you through these hot summer days. It’s sure to make your day sweeter!