Chocolate-Chocolate Zucchini Loaf

Friday’s I clean out my fridge.  I had about two cups of both cream cheese frosting and butter cream frosting left over from our 4th of July Bake Sale. I knew I could whip up some simple sugar cookies for the buttercream, but I really didn’t have an occasion or a need to make cupcakes.  Having a dozen and a half cupcakes for my family to consume was not something I was willing to indulge in.

Rarely do I throw food away, but there are those times that something just cannot be saved.  In the past, I have found myself whipping up a soba salad to avoid getting rid of a few cucumbers, almost yucky tomatoes can be turned into fresh, roasted salsa or bacon hash, and zucchini inevitable becomes a cake.  Upon cleaning out the fridge, I did in fact have two zucchini’s that needed some attention. The light bulb went off and a chocolate zucchini loaf with cream cheese frosting was born.

This cake was delicious.  It will become my go to cake when I need something in a quick pinch.  It takes all of 10 minutes(no heavy duty mixer required) to make the batter and doesn’t really call for any ingredients that you cannot find in your pantry. This cake costs approximately $4.65 to make not including the cream cheese frosting. It ended up feeding 3 families (6 adults and 9 kids) at an impromptu, last minute barbecue! About .50 per slice!

Maya Chocolate Zucchini Bread


Ingredients

10 ounces organic white sugar
4 oz. coconut oil
2 large eggs
4 oz.sour cream
7 oz. whole wheat pastry flour
1 1/2 ounces unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. organic chili powder
1/2 tsp. vanilla extract
2 zucchini’s finely grated zucchini
4 oz. bittersweet chocolate, finely chopped
cream cheese frosting

Instructions

• preheat oven to 350*.
• butter a 5 x 9″ loaf pan and then dust with flour(you may have left over batter – if so, pour into smaller loaf pans).  place on a rimmed baking sheet.
• in a large bowl, using a whisk, cream the sugar, coconut oil, sour cream, and vanilla.
• sift the whole wheat flour, baking soda, salt, cinnamon, and chili powder over the wet ingredients. mix to combine.
• add the grated zucchini and the chopped chocolate.
• pour into prepared bundt pan
• sift together whole wheat flour, baking soda, salt, and cinnamon. set aside.
• pour into prepared pan and bake 45-55 minutes or until a toothpick inserted in the center comes out clean.
• cool completely before removing from the pan.

The Urban Baker / SusanSalzman.com

Related delicious links:
Yeasted Zucchini Chocolate Chip Bread – My Diverse Kitchen
Chocolate Zucchini Cake – The Italian Dish
Vegan Chocolate Banana Zucchini Bread – Anja’s Food 4 Thought
Blueberry Zucchini Bread – My Baking Addiction
Zucchini Bread with Cream Cheese + Sour Cream Frosting – White on Rice Couple

Showing 15 comments
  • Reply

    I love how rustic this cake is. No fuss, full of flavor and good for you because of the zucchini, whole wheat and coconut oil! Yum.

    • Susan
      Reply

      the zucchini brings the perfect moisture to the cake. you will love this!

  • Maria
    Reply

    Great way to use zucchini!

  • Amanda
    Reply

    I. Am. Making. This.

    I cant wait!!! It looks just amazing!!!

  • Deliciously Organic
    Reply

    This loaf looks heavenly!!

  • Kim
    Reply

    This cake is the perfect way to get rid of the to much zucchinis in the garden. Anyway, it looks quite scrumptious and it looks perfect with the frosting!

    • Susan
      Reply

      you have zucchini’s in your garden? lucky you! the possibilities are endless.

  • Reply

    Susan this cake sounds amazing & how much would I love to have all that leftover icing 🙂

  • Georgia Pellegrini
    Reply

    What a wonderful idea, I love the idea of cleaning out the fridge every Friday too 🙂

  • Lucy Lean
    Reply

    Hi Susan – not sure the link to the adapted from here is working… it’s a delicious looking cake packed full of lovely healthy treats – thanks for sharing.

  • Esi
    Reply

    Excellent way to use up zucchini!

  • Nancy@acommunaltable
    Reply

    Absolutely brilliant!
    I love the addition of the chile powder in this and love that you can make this with pantry staples.
    Can’t wait to try this one out!

  • Anita Menon
    Reply

    wow.. adding all those ingredients in a chocolate loaf.. incredible. Esp coconut oil and chilly powder..
    I also love the fact that you actually do a lot of accounting of the bakes that you make. It makes for a very interesting read. I would like to do it for mine too. But the only thing is whether anybody would care if I wrote it in BHD ( bahraini dinar)?

  • Kristen
    Reply

    That frosting dripping off the cake – I just want to lick it right up!

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  • […] I gravitated toward the zucchini. Loving the combination of zucchini and chocolate, like this loaf, I started organizing my […]

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