Grandma Norma’s FAMOUS Chocolate Zucchini Cake

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Man, oh man, are y’all going to be happy you came across this recipe! Grandma Norma’s Chocolate Zucchini Cake is THE BEST! It is so chocolatey and has a hint of cinnamon which is amazing. You would never know there is zucchini in it! Oh, and can we just take a moment for the topping? Brown sugar and chocolate chips add such a yummy texture. Grandma Norma always added walnuts on top and we make it with pecans for my Dad. It is delicious any way you top it.

Do you have zucchini coming out your ears? Then you have come to the right place! I planted several zucchini plants this year but it turns out I am a terrible gardener! 🙂 Good thing my sister-in-law is a fantastic gardener and is very willing to share her bounty, especially when I make her this chocolate zucchini cake. Just look at that beautiful squash.

INGREDIENTS FOR GRANDMA NORMA’S CHOCOLATE ZUCCHINI CAKE:

• 1/2 cup butter, softened
• 1/2 cup oil
• 1 3/4 cup sugar
• 2 eggs, large
• 2 cups grated zucchini
• 2 1/2 cups flour
• 1 tsp. vanilla
• 1/2 cup sour milk
• 4 Tbsp. cocoa, we use Dutch processed
• 1/2 tsp cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder

FOR THE TOPPING:

• 3/4 cup brown sugar
• 3/4 cup chocolate chips
• 3/4 cup chopped nuts, optional

LET’S GET BAKING:

Start by cutting your zucchini and removing the seeds.

We used a food processor to grate our zucchini but a cheese grater works just fine. We doubled this recipe this time to feed a big crowd.

Add the grated zucchini to a mixing bowl and add the sugar, oil, and butter.

Next add the baking soda, baking powder, and salt.

Then add the eggs. We like to beat them before adding them because it helps to get them incorporated easier. Grandma Coco always uses her nifty shaker bottle for her eggs, but you can just put them in a bowl and mix with a fork, or you can just skip this part and add the eggs.

Now it’s time to add the vanilla, cocoa, cinnamon and sour milk.

HELPFUL HINT:

To make sour milk, add vinegar or lemon juice to your milk and let it stand for 5 minutes. We used a 1/2 tablespoon for our half cup of milk. Add the vinegar to your measuring cup first and then add the milk to equal 1/2 a cup. (We were doubling the recipe, which is why this is a full cup.)

Don’t forget to add the vanilla.

Finally, add the flour. We had Lincoln as our helper which made things much easier. 😉 My boys love to help with anything in the kitchen.

MIXING TIME:

Mix the batter until everything is well incorporated. It may be easier to cream the butter and sugar first then add the remaining ingredients, but we just threw it all in because that’s how Grandma Norma did it.

BIG HELPER:

You will want to grease and flour your pans. You can either put this in a 9×13 inch pan, or Grandma Norma would usually bake hers in a jelly roll pan. It takes less time in the jelly roll pan but the slices are thinner. We used 9×13 inch pans this time because we wanted nice thick slices. Lincoln was a BIG help buttering the pans and took his job very seriously. 🙂

Now it’s time to pour that delicious batter into your pan. See all that zucchini in there? You won’t even notice it after it bakes but it gives this cake an incredible texture and makes it moist.

TOPPING:

Before you get it in the oven you will want to top it with the brown sugar, chocolate chips, and nuts if you are using them. We made a small pan with pecans for my Dad and without nuts for most everyone else.

Anyone else have one of these terra cotta things in their brown sugar to keep it soft? It makes me happy every time I open my Mom’s brown sugar and see this cute little bear.

Bake for 40-45 minutes if you are using a 9×13 inch pan or 25 to 30 minutes for a jelly roll pan.

Doesn’t that look AMAZING? It really is such a delicious cake and the perfect way to use up some of that zucchini from the garden.

We hope you try this recipe out! I miss Grandma Norma making it for us.

If you want to check out another one of Grandma Norma’s yummy recipes, these caramels do not disappoint.

Grandma Norma’s Caramels

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