Today is World Chocolate Day! On July 7 chocolate lovers around the world indulge in their favorite treat without guilt about sugar, fat or calories. It’s a day for all things chocolate including chocolate bars, chocolate cake, chocolate cookies, brownies and anything dipped, covered or subsumed in chocolate. It’s a time when doctors, nannies and parents will not scold when celebrants yell “It’s World Chocolate Daaay!”
Yah, well. I’m sure there are some doctors, nannies and parents who won’t scold.
If you’re in the mood for chocolate but can only indulge with partial guilt, maybe you’ll like this Chocolate Zucchini loaf. It’s made with chocolate, vegetables and as many chocolates chips as your conscience allows. It’s excellent with coffee but a glass of cold milk will do just fine. A scoop of ice cream wouldn’t be bad either.
Double Chocolate Zucchini Cake
INGREDIENTS
155g Brown Sugar
100g Oil
2 Eggs
1 tsp Vanilla
320g Zucchini, shredded
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
200g Flour
28g Cocoa powder
1 tsp Cinnamon (optional)
100g Chocolate Chips (semi-sweet)
Walnuts to sprinkle on top
METHOD
Prepare a greased and floured 9X5 loaf tin. For easy removal, line the bottom of the pan with parchment paper.
Preheat oven to 350F
Shred zucchini. If it is very wet, then place in a strainer and squeeze out the excess water. By volume, the zucchini is about 500ml with a final weight of 320g to 340g.
Mix together sugar, oil, eggs, vanilla and zucchini.
Mix together the dry ingredients excluding chocolate chips and nuts.
Gently fold in the wet and dry ingredients adding the chocolate chips at the last fold. Do not over-mix the batter.
Pour the batter into the loaf tin. Sprinkle walnuts on top.
Bake at 350F for approximately one hour or until a skewer in the middle comes out clean.
Happy Chocolate Day from Toronto, Canada. July 2021
Chocolate and vegetables is my July contribution to Donna’s Whats on Your Plate theme. Follow the link to see other tasty plates and cocktail glasses.
The Sandy Chronicles 
Hi Sandy,
Cake report: Everyone loves it, even the not so nut haters! I only used about 2/3 of the zucchini and it was still lovely and light!
LikeLiked by 1 person
Lovely! It’s one of those cakes that easy & flexible. I’m glad you liked it.
LikeLiked by 1 person
I increased the flour slightly, not by much. So yes, it is a very forgiving recipe.
LikeLiked by 1 person
Sandy this is music to my ears. Cinnamon brown sugar, chocolate and veges! Nice. All the things I like.
It will be an ideal accompaniment to https://forestwoodfolkart.wordpress.com/2021/07/09/a-christmas-in-july/
I just have to source some zucchini. I will be heading to the markets tomorrow so the cake could be made very soon!
LikeLiked by 1 person
I hope you like it 🙂
LikeLike
Making it later today!
LikeLiked by 1 person
I have often made a similar version of this and always get blown away by how moist it is by using the zucchini. Lovely to read your post for What’s on Your Plate this month Sandy.
LikeLiked by 1 person
It seems unlikely but it does make a very good chocolate cake – moist, tender, chocolatey and not too sweet.
LikeLiked by 1 person
Perfect timing for this recipe, Sandy. We have TONS of Zucchini on hand. Thank you for the link up. We greatly appreciate it!
LikeLiked by 1 person
I hope you do try & like it!
LikeLike
Mmm… interesting! Hey, maybe this could be the new way I get my veggies!! 😋
LikeLiked by 1 person
I don’t see why not!
LikeLiked by 1 person
Sounds rather yummy – I’m saving this recipe to try some time!
LikeLiked by 1 person
Summer is zucchini season, so it’s a good time to try 🙂
LikeLiked by 1 person
Ohhh, que yummy! Every day is a good day for chocolate!
LikeLiked by 1 person
Absolutely!
LikeLike