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Double Chocolate Zucchini Cake by Jessie Sheehan

Yields12 Servings

Pair Recipe with Double Chocolate Zucchini Cake by Jessie Sheehan with:
Turmeric Mango Smoothie Bowl with Activated Charcoal

Similar Colavita Recipes:
Savory Olive Oil Loaf Cake
Olive Oil Pound Cake by Jessie Sheehan

 1 ¼ cups all-purpose flour
 6 tbsp Dutch process cocoa powder
 1 tsp baking soda
 ½ tsp fine sea salt
 ½ tsp espresso powder
 1 cup chocolate chips
 2 cups shredded zucchini, shredded in a food processor, or with a box grater
 1 cup Colavita Olive Oil
 1 large egg
 1 large yolk
 1 tsp pure vanilla extract
 ½ cup light brown sugar
 ¼ cup granulated sugar
 2 tbsp buttermilk

Preheat the oven to 350°F Grease a 9x5-inch loaf pan with non-stick cooking spray or olive oil. Line the bottom and short sides with parchment paper.


Combine the flour, cocoa powder, baking soda, salt, and espresso powder in a medium bowl and whisk until fully incorporated. Add the chips and whisk again. Add the shredded zucchini and, ideally using your hands, coat the zucchini in the flour mixture.


In a large bowl, combine the oil, eggs, vanilla, two sugars, and buttermilk. Whisk vigorously until fully incorporated.


Add the dry ingredients to the wet, and fold with a flexible spatula to combine. Stop folding when you still see streaks of flour.


Transfer the batter to the prepared pan and bake for about 50 minutes, rotating the pan after 30, and checking on the cake at 45. The cake is done when a toothpick inserted in the center comes out with a moist crumb or two.


Let the cake rest about 10 minutes, invert the cake onto a cooling rack and allow to cool to room temp, or not.


The cake will keep up to 3 days on the counter tightly wrapped in plastic wrap.

Nutrition Facts

Servings 12