The Covered Dish - Zucchini Chocolate Cake

With Super Bowl behind us our family now plans for this coming weekend and the Daytona 500. It’s an annual affair with the Uhrig side of the family. I’ve been trying to decide what to take besides a green salad and an appetizer. I decided to use the zucchini I have in my frig and make a chocolate zucchini cake. Easy peezey in a large bundt pan with a white chocolate glaze drizzled over the top.
Transportation is a breeze, a little vanilla ice cream and we’ve got a fine dessert.
You’re making something fresh, and not consuming a great deal of time in the kitchen. Sometimes I don’t last for the whole event, I’ll enjoy the dining with everyone and then go shopping!!!!
The past week became a bit of a blur for me as I was tackled by sinus issues and spent 2-3 days in bed. Just as I thought I was getting better; I realized I wasn’t over the hump because my ears were not hearing things correctly. I haven’t been plagued with anything this overwhelming in quite some time, and it truly set me back. I have been very glad I don’t work full time or I would have missed almost a week of work. I’m finally on the mend, but like others I still have a lingering cough.
If my husband, Ervin, doesn’t stop talking about zucchini dishes I’m going to have to go purchase more zucchini to make the cake! We started talking zucchini and I began to process many of my favorite recipes. I think Zucchini Fritters are probably my favorite way to use zucchini as a main entree or a side dish. Another favorite is Pineapple Zucchini bread, which is extremely tasty and very moist, requiring no icing! All the bake goods are great for the freezer and terrific to have on hand for a hostess gift. Which reminds me I need a hostess gift for next weekend.
On the home front I have been working on a new soup recipe. It’s pretty much written in my head, but I’m having trouble with the name. Stay tuned for this one, I think you will enjoy implementing it into your early spring dining.
When baking in a bundt pan I usually reach for the vegetable spray with flour added, so there is a good release on the cake. I also suggest making zucchini cake by hand. There is no real reason to get the kitchen-aid out to bring this cake together. Now; on the other hand I’m pondering making 2 cakes at one time.
‘IF’ I go this route I’ll process about everything except the zucchini and nuts meats in the kitchen-aid, pouring the remaining ingredients into a very large dishpan and stirring in the remaining ingredients by hand. My rationale on this is the fact that I’d like to have a back up dessert in the freezer for those unexpected times. Remember the mixer bowl can only handle about 7 cups of product at one time, before it comes rolling over the top of the bowl.
Let’s set the recipe and get this column wrapped. Enjoy the warmer temps this week! Simply yours, The Covered Dish.


Zucchini Chocolate Cake
1 cup vegetable oil
1 1⁄2 cups granulated sugar
3 lightly beaten eggs
3 cups all purpose flour
1⁄2 cup dry cocoa of choice
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 cup milk
2 cups finely shredded zucchini
2 teaspoons vanilla
1 cup chopped English Walnuts or pecans
Preheat oven to 350 degrees
In a large bowl mix the vegetable oil and sugar together, followed by the eggs, blending together. Place all the dry ingredients (flour, cocoa, salt and baking powder) together and whisk to a smooth blend. Alternately add the dry ingredients with the milk into the vegetable oil mixture.
Lastly; stir in zucchini, vanilla and nutmeats until well mixed. Pour into greased and floured bundt pan and bake for 50-60 minutes, testing with a toothpick for doneness. Allow cake to cool approximately 10 minutes before inverting.