This is an amazing way to use an extra zucchini that you have from the garden. The end result is incredibly rich, decadent and cake-like.
Incredibly Rich Chocolate Peanut Zucchini Cake
This is an amazing way to use an extra zucchini that you have from the garden. The end result is incredibly rich, decadent and cake-like.
Ingredients
- ¾ cup + 1 Tbsp sunflower oil
- 2 large eggs
- 1.5 cups packed brown sugar
- 3 tsp vanilla extract
- 1.5 tsp kosher salt
- ½ cup roasted peanuts, (roughly chopped)
- 2.5 cups zucchini, (cut into thin batons roughly 2” long.)
- 1.25 cups semisweet chocolate chips, (or dark chocolate chips)
- 1.75 cups all-purpose flower
- ¾ cup cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- Glasses of cold milk, (if desired, for serving with the cake.)
Instructions
- Grease an oven-safe 9x5” pyrex baking pan with 1 Tbsp sunflower oil.
- Place a strip of parchment paper covering the bottom of the baking pan, making the ends longer so they extend above the upper rim of the baking pan.
- *The extra parchment here will be used to pull the baked loaf out of the baking pan after it is done baking.
- Set prepped baking pan aside for later.
- Preheat oven to 320F.
- Combine sunflower oil, brown sugar, vanilla extract, salt, and eggs in a large bowl and whisk aggressively for 1-2 minutes, until no lumps remain.
- Set 2 Tbsp of chopped peanuts and 2 Tbsp of chocolate chips aside for decorating the top of the chocolate peanut zucchini cake.
- Stir in the remaining chopped peanuts, finely-cut zucchini, and remaining chocolate chips, and mix until fully incorporated.
- Sift the remaining dry ingredients into the wet mixture and gently stir with a rubber spatula until the dry ingredients are incorporated into the wet ingredients.
- Pour mixture into loaf pan, smoothing out the batter on the top to ensure even baking.
- Add the 2 Tbsp remaining chopped peanuts and chocolate chips to the top of the batter.
- Bake at 320F for roughly 75-85 minutes, or until cake is cooked in the center.
- Allow cake to rest at room temperature for 30 minutes before removing the cake and placing it onto a plate.
- Because this cake is very moist, allow to cool for an additional 90 minutes before cutting and serving.
- Serve with a big glass of cold milk.
Notes
This cake will store incredibly well for a few days in the fridge.
