Chocolate Zucchini Cake

Adapted from Bon Appetit, November 2005


2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt or buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 11-ounce package (about 2 1/4 cups) bittersweet chocolate chips [I use Ghirardelli 60%]


Preheat oven to 325 degrees F. Butter and flour a 13×9x2 inch baking pan.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of an electric mixer, beat the sugar, butter and oil until they’re well blended. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Add the flour mixture alternately with the yogurt (or buttermilk) in 3 additions each.

Mix in the grated zucchini, then the chocolate chips.

Bake for about 50 minutes, until a tester inserted into the middle comes out clean. Cool completely in the pan, then cut into squares.

Serves about 12-15, depending on the size of the squares you cut. Keeps well in an airtight container for at least 1 week.