I first made this cake over the summer when zucchini was everywhere, in everyone’s business, demanding everyone’s time.
It is one of those cakes that tastes far greater than the sum of its parts. It is deeply chocolatey without having too much chocolate. It tastes rich but the addition of the zucchini (which doesn’t impart a vegetable flavor) keeps it from being laden with liquid fat. And it requires just one bowl.
I’ve been thinking about it over the past few weeks. That kind of casual, passing thought of, “you know what would go nicely with this cup of coffee? A slice of that chocolate loaf cake.” But that thought did not stop there. It popped into my head before my eyes opened last week and I knew I needed to do something about it.
I was worried that zucchini would be hard to come by in December but my local market, Rocky’s, had! More on Rocky’s in a future post.
This was the first recipe that I’ve made from Buttermilk by Sam’s blog and I can’t wait to make more of her recipes! On my short list are brownie shortbread, apple cider orange cake, and brown butter buttermilk cinnamon rolls.
It is always so fun to bake from a new-to-me blog or cookbook for the first time. It feels a little like meeting your friend’s new boyfriend. You know you both like food and cooking but how will they treat your mutual love?
In the coming weeks (and months!), I plan on sharing some of my favorite recipe developers with you. I hope you like them as much as I do.
Now, go preheat the oven.
2 cups grated zucchini (from the largest holes on a box grater), from one large or two small zucchini
⅔ cup olive oil
1/2 cup (95 grams) packed dark brown sugar
1/2 cup (100 grams) granulated sugar, plus 2 tablespoons for the topping
2 large eggs
1 tablespoon vanilla extract or paste
1 teaspoon table salt
½ teaspoon baking powder
¾ teaspoon baking soda
1 ½ cups / 180 grams all-purpose flour
½ cup / 60 grams cup dutch process cocoa
Preheat your oven to 350°.
Either lightly oil a loaf pan or line the loaf pan with parchment paper leaving “handles” so you can lift the loaf out, and then oil the paper
In a large bowl, combine 2 cups of zucchini, ⅔ cup olive oil, 95 grams dark brown sugar, 100 grams granulated sugar.
Let it sit for a few minutes to allow the ingredients to get to know one another.
Stir in the 2 eggs, 1 tablespoon vanilla, and 1 teaspoon table salt.
Stir in the 180 grams of flour, 60 grams of cocoa, ½ teaspoon baking powder, and ¾ teaspoon baking soda.
Transfer to the prepared loaf pan and shower the batter with the (approximately) remaining 2 tablespoons of granulated sugar. Don’t skimp.
Bake for 60 minutes. Cake tester should come out clean.
The cake is better the next day. Leave it in the pan overnight. Lasts for about 5 days at room temp. Good luck.