I hope you’ll bear with me here while I finally share my first (and probably last) Zucchini recipe for this summer. I’m a little late jumping on the zucchini recipe bandwagon, but I couldn’t let summer officially end without sharing a recipe with that dear old squash that grows in plethoras here in Utah.
I didn’t plant any this year, but my cute friend came to my rescue and sent me home with two gargantuan zucchini last week, so I had no choice but to make bread, cake, more bread, more cake . . .
This Browned Butter Chocolate Zucchini cake is amazing. It’s so moist and so delicious. I’m not going to lie, the topping is what completely takes this cake to the next level. A crusty brown sugary topping with chocolate chips. . . so fabulous! I’ve made it twice in the last week. I still have one huge zucchini left which means I may just make it a third time.
Just look at that crusty, sugary, scrumptious topping. Isn’t it just heavenly looking? It’s my favorite part of the cake!
So if you’re lucky enough (or maybe unlucky) to have zucchini left, you really should try this cake. You won’t regret it, your hips and thighs might, but your tastebuds won’t.
- 1/2 cup butter
- 1/2 cup canola or vegetable oil
- 1 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups shredded zucchini
- 1/2 cup buttermilk
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 2 1/4 cups flour
- 1/3 cup cocoa
- 1 cup brown sugar
- 1 cup milk chocolate chips
Place butter in a medium skillet or saucepan and melt over medium heat, swirling it in the pan occasionally. The butter will foam, continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom, make sure you scrape them up and use them. Pour butter into a small bowl and cool in fridge for 20 minutes.
In a large bowl mix browned butter, oil and sugar together until mixed well. Add eggs and vanilla, beat until light and fluffy (about 2-3 minutes). Add zucchini and mix well.
Add salt, baking soda, cinnamon, flour and cocoa. Mix well and then stir in buttermilk.
Spread into a greased 9 x 13 pan and sprinkle with one cup brown sugar and one cup chocolate chips.
Bake at 350 degrees for 30-40 minutes or until a toothpick comes out clean.
Recipe Source: Adapted from a recipe my friend Melanie gave me. Thanks Mel!