Summer Squash Chocolate Cake Recipe

Name: Summer Squash Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 ounces unsweetened baking chocolate; 1/2 cup vegetable oil; 1/2 cup butter; 2 cups sugar; 3 whole eggs, beaten; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 1/3 cup cocoa powder; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1/3 cup buttermilk or 1/3 cup sour cream; 3 cups zucchini or 3 cups other summer squash, grated; 1/2 cup pecans, chopped

Servings: persons

4 ounces unsweetened baking chocolate
1/2 cup vegetable oil
1/2 cup butter
2 cups sugar
3 whole eggs, beaten
1 tablespoon vanilla extract
2 cups all-purpose flour
1/3 cup cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
1/3 cup buttermilk or 1/3 cup sour cream
3 cups zucchini or 3 cups other summer squash, grated
1/2 cup pecans, chopped

1
Preheat over to 375 degrees F. Grease and flour a 13 x 9 pan, or if you want a layer cake, prepare two 9-inch round pans.
2
Melt the chocolate and oil in a small saucepan over very low heat. Cream butter until light; add the sugar, eggs and vanilla. Beat well. Add the melted and cooled chcolate mixture and mix well. Sift or stir together the dry ingredients and stir them into the batter with the buttermilk. Mix the squash and nuts into the batter.
3
Bake 13 x 9 cake for 40-45 minute and 9-inch pans for 35-40 min., or until a toothpick inserted into the center comes out clean.
4
Cool the cake completely before frosting with whipped cream or your favorite frosting. Try this frosting:.
5
3/4 cup butter at room temp., 8 oz. cream cheese at room temp., 4 plus cups confectioner's sugar, and 1 teaspoon vanilla. Cream butter and cheese together until the mixture is light and fluffy. Add vanilla. Slowly add the confectioner's sugar until well blended, using more sugar if necessary to get a spreading consistency. Best stored in fridge.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 ounces unsweetened baking chocolate, 1/2 cup vegetable oil, 1/2 cup butter, 2 cups sugar, and more.

Yes, Summer Squash Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Squash Chocolate Cake

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