Chocolate Zucchini Cake With Melba Sauce

Well, I’m still working on getting that pile of zucchini down that’s sitting on my kitchen table, and so far so good. I’ve had Zucchini Frittata for breakfast, Stuffed Zucchini for lunch, and Zucchini Bread to snack on, and Zucchini Cakes (or pancakes if  you must).  Now its time for dessert, and of course I’m thinking chocolate…what else?  This is a great recipe to satisfy those taste buds that are screaming for chocolate, and my effort to continue to cook with zucchini. And of course, when I’m thinking ‘chocolate,’ a nice sauce of raspberries come to mind.

Mint leaves add a nice garnish

Powdered sugar to top


2 cups all-purpose flour–sifted

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/3 cup unsweetened cocoa

1 3/4 cups sugar

1/2 cup vegetable oil

2 tsp freshly grated orange zest

1 whole egg, slightly beaten & 3 egg whites, slightly beaten

2 cups finely shredded zucchini– I used 1 nice sized zucchini

1/3 cup buttermilk

1 tsp vanilla

1/2 cup chocolate chips

powdered sugar (sifted) to top


Preheat oven to 350 degrees, and lightly grease and flour one 10 inch baking/cake pan.  Sift together the flour, baking powder, baking soda, salt, cinnamon, and cocoa. In a large separate bowl, combine the sugar, oil, orange zest and mix well. Add the whole egg and egg whites, one at a time mixing after each addition. Stir in the zucchini. Combine the butter milk with the vanilla in a separate cup.

Add the dry ingredients to the zucchini mixture, alternating with the buttermilk and vanilla, about a third at a time, mixing well after each addition. Stir in the chocolate chips and mix until just combined. Pour into the prepared pan and bake 30 to 45 minutes (depending on your oven temp), or until a wooden toothpick inserted in the center comes out clean.

Let the cake cool for about 20 minutes then run a knife around the edge of the pan to loosen it a bit. Place upright on your favorite cake pan or platter and when it’s completely cooled, sprinkle with the powdered sugar and serve with the Melba Sauce (recipe below).

Melba Sauce:

1 cup fresh raspberries, washed and picked over (reserve a few for garnishing)

1/2 cup sugar

1/2 cup red currant jelly

1 Tbsp cornstarch

2 Tbsp water

In a large, heavy saucepan over medium heat, combine the berries, sugar, and jelly. Mash the berries thoroughly with a fork and simmer gently for about 5 minutes. Mix the cornstarch with the water in a small bowl to form a smooth paste, then stir into the berry mixture. Cook the mixture over low heart, stirring until the sauce is smooth and clear–about 3 minutes. Cool to warm, or allow to reach room temperature and serve immediately.

Very fragrant with the orange zest

The Melba Sauce was a very nice complement

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