Eat your veggies part 1: 2-Layer Triple-Chocolate Zucchini Chocolate Cake

This fall I made three *delicious* cakes, all with a couple pounds of vegetables in each one! Several friends have asked me to post the recipes, so here they are. These recipes are all tried and true, and combinations of recipes that I have found online and in my multitude of cookbooks (unless otherwise noted). I also always recommend organic ingredients all ways.

You might be thinking, Ayurveda? Triple chocolate cake? Remember, everything in moderation. Organic ingredients. High quality cocoa is a superfood. And we need some yummy desserts that satisfy our taste buds and soul. Remember to appreciate every bite, don’t overindulge, and share the choco-love!

So, let them eat cake! Your veggie-skeptical family will never know they are getting full servings of vegetables when asking for seconds on dessert! (I will take photos next time and re-post. Unfortunately, they all were eaten too fast!)

Two-Layer Triple-Chocolate Zucchini Cake

4 oz unsweetened baking chocolate
1/2 cup vegetable oil
1/2 cup butter, soft
2 cup sugar
3 eggs, beaten
1 TBSP vanilla
2 cup sifted flour
1/2 cup cocoa powder
2 tsp baking soda
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/2 cup buttermilk
4 cup+ zucchini, grated
1 cup chocolate chips

Preheat oven to 350*
Butter and flour 2-9″round cake pans.
Melt chocolate and oil over double boiler.
Cream butter until light. Add sugar, eggs, vanilla. Beat well. Add the melted chocolate and mix well.
Sift together dry ingredients. Stir dry into the batter. Add the buttermilk.
Mix in zucchini and chocolate chips.

Divide batter evenly into the pans.
Bake 40 minutes or til toothpick comes out clean.

Creamy Chocolate Frosting

Heat 1/4 cup water and 2 TBSP butter in saucepan on low.
Add 1/2 tsp vanilla and 2 oz unsweetened baking chocolate, heating til chocolate melted and smooth.
Remove from heat. Add 2 cup sifted confectioners sugar, stirring well til combined and silky.


Let cakes cool completely. Run a knife around edge of first cake pan. Invert over a cake plate, tap till it comes out. (If it doesn’t come out perfectly, don’t worry, this is a 2 layer FROSTED cake, no one will know! Just scoop out cake left in pan, and putty it back into the bottom of the cake.)

Frost top. Do the same with the second cake. Frost top and sides.