Thursday, August 7, 2014

Zucchini Cake - Two Ways

We've been blessed with ample zucchini this summer.  We like frying and baking it but I wanted to save some of it to have when our garden was put to bed.  These two recipes are delicious to eat now as well as to freeze and enjoy this winter. 

Chocolate Zucchini Cake

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 eggs
  • 3/4 cup vegetable oil
  • 3/4 cup applesauce
  • 3 cups grated zucchini
  • 3/4 chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. (I also use 4x8 inch pans sometimes.)
  2. In a medium bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs, oil and applesauce and mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
  3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.   (This is so moist, I don't use a frosting!)

Lemon-Poppy Seed Zucchini Bread


  • 1/2 cup butter (softened)
  • 1 1/3 cups sugar
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 cup shredded zucchini
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons poppy seeds
  1. Preheat oven to 325 degrees F (165 degrees C).  Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar, beating until light and fluffy.  Add eggs, one at a time, beating just until blended after each addition.
  2. Sift together flour, salt, and baking soda.  Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition. Stir in zucchini, zest, juice and poppy seeds.  Spoon batter into greased and floured baking pans (4x8 inch is what I prefer). 
  3. Bake at 325 degrees F (165 C) for 40 - 45 minutes or until a tester inserted in the center comes out clean.  Cool in pans on wire racks 10 minutes, remove from pans to wire racks and cook completely.

We like both of these cakes or breads as a sweet breakfast as well as a dessert.  Of course, they also make a delicious pick-me-up snack in the middle of the day!  They freeze well when wrapped in plastic wrap and placed in a freezer zip lock bag.  I pull them out whenever I need a quick, tasty treat! 

Linking to:

Share Your Cup Thursday
Foodie Friday
Home Sweet Home
Fridays Unfolded



Oh goodness, this cake is delicious, I love zucchini cake, but with chocolate...angelical! Wish I had a piece. Thanks for the recipe my friend.

My Garden Diaries said...

OH good heavens thank you so much for these recipes friend!! They both look amazing!!!!!! I am pinning them right now!!!! Happy weekend to you! Nicole xoxo

Creations By Cindy said...

Looks yummy. I wonder if you could do this with eggplant???? Hugs and blessings, Cindy

Have a Daily Cup of Mrs. Olson said...

Yummy! I am not a big chocolate lover, but I would devour that lemon poppy seed! Thanks for sharing with SYC.