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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

 3 ¾ cups all-purpose flour
 18 tbsp Dutch process cocoa powder
 3 tsp baking soda
 1 ½ tsp fine sea salt
 1 ½ tsp espresso powder
 3 cups chocolate chips
 6 cups shredded zucchini, shredded in a food processor, or with a box grater
 3 cups Colavita Olive Oil
 3 large egg
 3 large yolk
 3 tsp pure vanilla extract
 1 ½ cups light brown sugar
 ¾ cup granulated sugar
 6 tbsp buttermilk
1

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.

2

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.

3

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

4

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

5

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.

6

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

7

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

Nutrition Facts

Servings 36