Do I need to peel the zucchini before grating it?

There is no need to peel the zucchini for this recipe as the skin is very thin and tender. Once it is grated and baked, the skin softens completely and becomes indistinguishable from the rest of the cake. It adds a bit of nutrition and saves you an extra step in the kitchen.

Can I freeze this cake for later?

Yes, this cake freezes beautifully if you wrap it tightly in plastic wrap and then a layer of foil. It will stay fresh in the freezer for up to three months, making it a great make-ahead treat. When you are ready to serve it, let it thaw on the counter at room temperature for a few hours.

What if I don't have buttermilk on hand?

You can make a simple substitute by adding a teaspoon of lemon juice or white vinegar to a half cup of regular milk. Let it sit for five minutes until it curdles slightly before adding it to your batter. This provides the same acidity needed to help the cake rise and stay tender.

How do I store the leftovers?

This cake stays fresh for up to three days when kept in an airtight container at room temperature. Because it is so moist, you don't really need to refrigerate it, which can sometimes dry out the crumb. Tastes even better the next day after the flavors have had a chance to meld together.

Can I use frozen zucchini in this recipe?

You can use frozen zucchini, but you must thaw it completely and drain off the excess liquid first. Frozen zucchini tends to release much more water than fresh, which can throw off the balance of the batter. Measure the zucchini after it has been drained to ensure you have the correct amount.

Why did my walnuts sink to the bottom?

Walnuts usually stay on top because the batter for this cake is quite thick and sturdy. If they are sinking, your batter might be too thin or you may have overmixed it, breaking down the structure. Make sure you are measuring your flour accurately and only folding the zucchini in at the very end.

Chocolate Zucchini Cake With Walnuts

Description

This moist, rich chocolate cake incorporates grated zucchini to create a tender crumb that stays soft for days. Topped with crunchy toasted walnuts and melted chocolate chips, this simple snack cake is a reliable favorite for any occasion.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups shredded zucchini
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

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Instructions

Prepare the pan. Preheat your oven to 325°F and grease a 9×13 inch baking pan thoroughly with butter.
Sift dry ingredients. Combine flour, baking soda, cocoa powder, and salt in a medium bowl to ensure a uniform mixture.
Cream the fats. Beat softened butter, oil, and sugar in a large bowl until the mixture is light and fluffy.
Add eggs. Stir in the eggs one at a time, followed by the vanilla extract, mixing until smooth.
Combine ingredients. Alternately add the buttermilk and flour mixture to the wet base, starting and ending with the dry ingredients.
Fold in zucchini. Gently incorporate the shredded zucchini into the batter without squeezing out the liquid.
Spread the batter. Pour the batter into the prepared pan, smoothing the surface toward the edges with a spoon.
Add toppings. Sprinkle the chocolate chips and chopped walnuts evenly across the top of the batter.
Bake the cake. Bake for 55 minutes or until a toothpick inserted into the center comes out clean, then cool in the pan.

Notes

Use room temperature eggs and buttermilk to prevent the batter from seizing or curdling.
Grate zucchini using the fine setting on your box grater for a completely invisible texture.
Measure flour by spooning it into the cup and leveling it off rather than scooping directly from the bag.
Cover the pan loosely with foil if the walnut topping begins to brown too quickly during the bake.

Prep Time: 15 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American