featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Holiday Blog Hop Starting December 11th

Holiday Blog Hop

Blog Hop begins December 11th. Click on the graphic above for a schedule and list of giveaways, including a $60 Amazon gift card.

Tuesday, October 11, 2011


Forget the zucchini bread. Today Cloris offers up something much more chocolaty and a whole lot sweeter for some of that zucchini you’re still harvesting or froze. -- AP


6 Tbsp. cocoa

2 Tbsp. butter, softened

2 cups granulated sugar

3 large eggs 

1 cup vegetable oil

2 cups grated zucchini, packed

1 1/2 tsp. vanilla extract

1/2 cups all-purpose flour

1/2 cup whole wheat flour
1 tsp. baking soda

1 tsp. salt

1 1/2 tsp. ground cinnamon

1 cup semisweet chocolate chips
confectioner’s sugar
Preheat oven to 350 degrees Fahrenheit.  Spray bundt pan with non-stick baking spray with flour.
Set aside 1/8 cup flour. Combine remaining flour, baking soda, salt, and cinnamon. Set aside. Mix together cocoa, butter, and sugar. Beat in eggs, oil, and vanilla. Blend in grated zucchini. Add flour mixture.
Toss chocolate chips with remaining flour. This helps keep chocolate chips from all sinking to the bottom of the cake batter once the cake is in the oven. Fold chocolate chips into batter.  Pour batter into prepared bundt pan.

Bake for about 70 minutes or until a toothpick inserted into the center of cake comes out clean.
Let cake cool for several minutes, then unmold onto cake plate to finish cooling. Dust with confectioner’s sugar.

You’ll think you’ve died and gone to chocolate heaven after tasting this recipe, readers. So who’s hauling out the mixer? Post a comment to enter the drawing for a copy of a book from our Book Club Friday guest author. -- AP


Gracielou said...

Never would have thought to put zucchini and chocolate together. But what a great recipe. Next time we get some zucchini from our sweet friendly neighbors we will know something to do with it. Thanks for a wonderful post. I will be hauling out the mixer come zucchini time. :) Keep it coming


You won't be disappointed, Gracielou. This is one of those recipes where you have to exercise a lot of self-control to keep from helping yourself to seconds, thirds and even fourths!

Liz V. said...

When I read this post, I immediately thought of this picture:
But couldn't find it until now.


That was one big zucchini, Liz. We had one nearly as big last month.