Being adventurous, and knowing how good zucchini bread tastes, I tried it and it quickly became my favorite—the standard against which all future chocolate cakes were measured. Over the years, I’ve modified this cake recipe slightly from the original. I use more zucchini, and a mix of white and brown sugars. The main distinction of chocolate zucchini cake is its moistness. The zucchini absorbs the cocoa while delivering the full flavor of chocolate, but without the heaviness of some other chocolate cakes.
- The original recipe in Sunset Magazine called for 2 cups of white sugar instead of half white half brown, and 2 cups of zucchini instead of 3. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. Links: Clotilde’s Chocolate and Zucchini Cake recipe - for a different take on Chocolate Zucchini Cake.
