Chocolate Zucchini Cake

My friends, I went to Canada: land of fabulous salads, tall mountains, and sub-zero temperatures. I am not even kidding. It was so cold it felt like your face would crack and fall off every time you stepped outside. For the first few days it was -30 C. Or even below that. I am still appreciative of the miracle that is long underwear. One day, the only place that was colder IN THE WORLD was Antarctica. I'm rather proud of that.

I thought I loved Canadians until I realized they're all ski bums from Australia. I laugh whenever I say this phrase. Nobody else laughs though. I'm the only one who thinks me is funny.

I thought I loved Canadians until I realized they're all ski bums Australia.

I am such a riot.

Honestly, I don't know where the Australians put all Canadians. Everyone in Canada is from somewhere else. I was taught to ice skate by a Hungarian, an African from a small country on the Ivory Coast, and of course, an Australian. A Brit taught me to ski.
So I loved Canada. What's not to love about mountains and friendly Australians, and other delicious things like Chocolate Zucchini Cake?

My friends, I have been missing out on this luxurious and moist miracle for my entire life. Until Canada that is. I had it at this tasty, tiny bakery in Banff, Canada called The Wild Flour. I think that name is rather clever. It's clever, but it's not funny. Nothing is as funny as "I thought I loved Canadians until I realized they're all ski bums from Australia."

My friends, the point is, this is one helluva cake. It's similar to carrot cake or banana bread. Only chocolate. And the zucchini makes the cake moist and delicious. And there's chocolate. And it dissappeared so fast I didn't even have time to take a picture or blink or anything. All that was left was crumbs.
So thank you Canada for introducing me to this culinary wonder. Amen.

Chocolate Zucchini Cake


  • 2 (1 ounce) squares unsweetened chocolate
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 cups grated zucchini
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. (NOTE: I made it in one 9x5 pan.) In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
  2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
  3. Bake in preheated oven for 60 to 70 minutes (perhaps because, or until a toothpick inserted into the center of a loaf comes out clean.