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Chocolate Zucchini Cake

Chocolate Zucchini Cake - Girl Meets Dirt

Serves 10-12


  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup coconut oil (vegetable oil works as well)
  • 1 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup sour milk (to sour milk, add 1/2 tablespoon white vinegar to 1/2 cup milk and set at room temperature for 15-20 minutes)
  • 2 1/2 cups all-purpose flour (I have also used whole wheat pastry flour with good results)
  • 4 tablespoons unsweetened cocoa powder or raw cacao
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 2 cups grated zucchini
  • 1/2 cup good quality chocolate chips, chunks, or shavings
  • Island Plum Spoon Preserves and whipped cream for serving.


1.  Preheat oven to 325 degrees F.
 2. Cream the first 3 ingredients in a mixing bowl. Scrape down the bowl, add the next 3 ingredients. 
3. Mix dry ingredients together in a separate bowl and then combine with the creamed mixture. Stir in zucchini.
4. Pour into a buttered and floured bundt pan. If adding chocolate chips, sprinkle on bottom and top. 
5. Bake for 40-50 minutes, or until a knife or toothpick comes out clean. Remove from oven and cool on a rack. Invert once cooled. Sprinkle with powdered sugar. Serve with whipped cream or ice cream and a dollop of Island Plum Spoon Preserves (or your favorite Girl Meets Dirt jam)

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