Chocolate Zucchini Olive Oil Cake

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This Chocolate Zucchini Olive Oil Cake has become my family favorite cake!

Zucchinis are on their prime time and at a very affordable price, it is time to make a delicious chocolate zucchini cake or chococchini cake, how I like to call it, LOL.   

If you have make zucchini cake in the past you will love this new recipe, the cake turns out super soft and taste de-li-cious!

 I used green zucchinis but you can substitute them with gray zucchinis, texture and flavor might be slightly different. 

One thing that is very important in this recipe is to use extra virgin olive oil and a good quality Dutch cocoa powder. 

I used  my cake pan as template to cut out the circle of parchment paper to put in the bottom of my cake pan, but if you like to bake a lot, these baking mats are a great buy! 

The cake really turned our very pretty and it does not need to be cover, but I used a paper doilies to decorate the top part of the cake and in the middle I put a thin layer of the traditional cream cheese frosting. 

This is my favorite chocolate cake now, I hope you can give it a try, I am pretty sure you will love it! 

Chocolate Zucchini Olive Oil Cake Preparation time: 15 minutes Baking time: 1 hr + 15 minutes Servings: 12 slices Ingredients: 2 1/2 cups all purpose flour 1/2 cup cocoa powder 2 tsp baking powder 1 tsp baking soda 3 tbsp cinnamon powder 1/2 tsp sea salt 3 cups zucchini-shredded 4 eggs- at room temperature 2 1/2 cups sugar 1 1/2 cups extra virgin olive oil 2 tbsp vanilla extract 1 cup chopped pecans Procedure Preheat oven at 300ºF 1) Prepared two 8 inches round cake pans with a round cake mat or a piece of parchment paper in the bottom, then grease and flour them. Set aside. 2) Sift together all the dry ingredients. 3) Using a stand mixer with the paddle beat the eggs until light and fluffy at medium high speed for about 3 minutes. 4) Gradually add the sugar and mix for 2 minutes at same speed. 5) At a medium speed stir in olive oil, zucchini and vanilla. Mix well until combine for 1-2 minutes. 6) At the lowest speed start adding the dry ingredients and the pecans, mix until combine for 1-2 minutes. 7) Pour into prepared pan and bake until cake springs back when gently pressed with fingertip. 8) Bake from 1 1/4 to 1 1/2 hours. 9) Let them cool down and decorate with cream cheese frosting or just sprinkle some powdered sugar on top.