Chocolate Zucchini Cake/Cupcakes


Since zucchini season is just around the corner, I thought I would share another yummy recipe using zucchini. This Chocolate Zucchini Cake has become the most requested cake from my family during the zucchini season. I normally make it in a bunt pan, but today I decided to make cupcakes instead.  It is so most and full of chocolate flavors, I am sure it will soon become a favorite with your family as well.

Chocolate Zucchini Cake

2 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon  baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups canola oil  (vegetable is ok)
4 eggs
2 cups white sugar
1 teaspoon vanilla
3 cups shredded zucchini
3/4 cup nuts (optional)

Chocolate Glaze
1 1/2 cups semisweet chocolate chips
6 Tablespoons butter
2 Tablespoons light corn syrup
1/2 teaspoon vanilla
1/2 cup toasted nuts (optional)

Pre-heat oven to 350. Grease and flour a bunt pan or for cupcake line tin with liners.

For Cake/Cupcakes
1) In a medium bowl add flour, cocoa powder, baking soda, baking powder, salt and cinnamon mix together. 
2) In a large bowl beat oil, eggs, vanilla sugar. Add flour mixture. When well combined add zucchini and nuts.
3) Pour into prepared bunt pan or cupcake tin.
4) Bake cake for 50 to 60 minutes/cupcakes for 15 to 18 minutes or until toothpick comes out clean. Cool.

For Chocolate Glaze
1) In a microwave safe medium bowl add semisweet chocolate chips, butter and light corn syrup, mix together.
2) Microwave mixture for about 15 seconds. Stir until well combined and smooth. May need an additional 5 seconds depending on your microwave.
3)Drizzle over cake, let it run down the sides. For cupcakes dunk tops in glaze or drizzle on top.
4) Add nuts on top, if you have any left over glaze, drizzle a little on top nuts.


Banana Zucchini Pineapple Nut Bread


It’s National Zucchini Bread Day

A few years back we decided to plant a couple of zucchini plants, 12 of them to be exact. Little did we know that we would be having zucchini coming out our ears. That year I weighed almost everything we grew. When we hit 100 pounds of zucchini, I lost track weighing them. Did you know that a zucchini can double and triple its size in just a few days. We shared our zucchini with everyone. My family soon got tired of regular zucchini bread and I had to come up with another. I finally came up with one that was so moist and flavorful.  So here it is…. I am sharing with you my Banana Zucchini Pineapple Nut Bread.


Banana Zucchini Pineapple Nut Bread

3 eggs
1 1/4 cups canola oil ( vegetable oil will work)
2 cups white sugar
2 cups mashed ripe bananas
2 cups zucchini
2 teaspoons vanilla
1-8oz can crushed pineapple drained
3 cups flour
3 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 to 3/4 cup chopped pecans

1) Pre-heat oven to 350 Grease and flour two 8×4 loaf pans.

2) In a large bowl beat eggs untill light in color. Mix in sugar and oil. Add mashed  bananas mix till smooth. Add zucchini, vanilla and drained pineapple. Mix until combined.

3) In a medium bowl, combine flour, cinnamon, baking soda, baking powder, salt and pecans. Fold into egg batter.

4) Divide batter into prepared pans.
Bake for 60 to 70 minutes or untill  toothpick comes out clean.