Thursday, July 28, 2016

Zucchini Olive Oil Cake w/ Chocolate Chunks & Walnuts

I think I am finished with the spiralizer "zoodle" craze for now, so I guess it's time to move on.

Zucchini was meant for zucchini bread anyway, but for me, it conjures up memories of a greasy, too sweet loaf cake, made w/ too much vegetable oil.


The world is a different place today, and we know I love olive oil in my baking, so let's try it with the Italian stuff.
And let's make it even healthier, by using yogurt, full fat, my new favorite instead of sour cream.

I like lots of spices in my zucchini cake and I couldn't decide on a lemon poppy seed vs. a chocolate chip walnut version.

The chocolate nut won.

Here goes.

Zucchini Olive Oil Cake (or quick bread) with everything good in it:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 tsp cinnamon
2 medium zucchini, grated
2 large eggs
1 1/2 cups sugar
1/3 cup olive oil (use a mild flavored oil, like Colavita), or coconut oil
2 tsp pure vanilla extract
6 oz. full fat yogurt (I used Chobani honey w/ 17 grams of protein!...tastes like ice cream), or sour cream
1/2 bittersweet chocolate chips
handful of chopped walnuts

Mix the flour with baking soda, powder, spices and salt in a bowl.

In a separate large bowl, mix the eggs with the sugar, oil, vanilla and yogurt. Add in the grated zucchini.

You know the drill: add the dry ingredients into the wet and mix.
Add in the chocolate chunks and nuts at the end. Mix until just incorporated.

This is going to make a big loaf, so use a deep 9" loaf pan and grease it with butter or cooking spray, or use 2 smaller loaf pans to make 2 small loaves (which I will do next time....don't forget to cut down the baking time if making 2 loaves).

Pour batter into pan and bake at 350F for 1 hour.

Let cool in pan 10 minutes, then invert onto a cooling rack.

You can sprinkle with powdered sugar or icing if you like.......and I like.

This cake needs to sit overnight to meld the flavors, it is one of those loaves that is better the next day.

This stays moist for days.



Anonymous said...

hi Stacey

Looks Delicious!!

one thing how much zucchini?


Stacey Snacks said...

Thanks Michele,

It should say 2 medium zucchini, grated.
I updated the recipe....thanks for noticing the error!

xo Stacey

Anonymous said...


Thank you!!!



Tom | Tall Clover Farm said...

Stacey, you've been cooking up a storm of awesome things this summer. I've been sighing over many a recipe and now this. Um, such a regal use of zukes. I love oil breads as they really tend to have such a tender moist crumb. I may ask my neighbor for a few zukes but I run the risk of ending up with a half ton truck full of the tasty critters. ;-)

Mary Hamlen said...

Made this recently and loved it. My 85 year old mother also loved it - she wanted me to tell everyone it was horrible so she could have it all!