Chocolate Zucchini Bread Pumpkin Seed Cake

This chocolate zucchini bread is really more of a cake with its moist rich texture, salty pumpkin seed crunch, and mega-dose of gooey chocolate chips.

Our garden sucks big time this year. And oh, you better believe that I mean sucks, in the suckiest, sucking way possible. We’ve had possibly a dozen tiny little cherry tomatoes, a handful of snap peas, and two gigantic, mammoth, monster size zucchinis that were left on the vine way too long. There are also two rather healthy basil plants lying in wait out there, however, with no fresh garden tomatoes to make homemade sauce with, I’m really not sure what to do with that much basil.  At some point maybe I’ll cave in and buy canned tomatoes to make “Cheater Sauce,” but until then I’m more content to just sit back and watch those basil plants grow, because hey, at least something is growing besides my animosity towards very expensive non-producing tomato plants.

When zucchini grow way too big for their britches, there’s really only one thing you can do with them. Make zucchini bread, or in my case, a hybrid zucchini bread that looks like a cake, has all of the ingredients of a bread, but in reality is somewhat closer to a brownie in texture. Right about now, I’m sure you’re all thinking to yourselves that this cake, bread, brownie-like thing pictured here doesn’t look all that appealing. Well y’all, it’s brown. Brown things that come out of the oven do usually tend to look like shit. Literally. Get over it. You have no idea what you’re missing. And speaking of missing, if you need to find me in the next few weeks, I’ll be back in our pathetic garden, staring down the tomato plants in hopes of shaming them into producing at least one decent sized tomato sometime this century.

This chocolate zucchini bread is really more of a cake with its moist rich texture, salty pumpkin seed crunch, and mega-dose of gooey chocolate chips.

Ingredients:

  • 1 1/2 Cups Grated Zucchini
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 3/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon Espresso Powder
  • 1 Cup Miniature Semi-Sweet Chocolate Chips
  • 2 Eggs
  • 1/4 Cup Milk
  • 1/4 Cup Canola Oil
  • 1/2 Cup Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Salted Pumpkin Seeds (Pepitas)

This chocolate zucchini bread is really more of a cake with its moist rich texture, salty pumpkin seed crunch, and mega-dose of gooey chocolate chips.

Directions:

  1. Preheat oven to 350 degrees.
  2. Trace the outline of a cake pan onto a piece of parchment paper. With a pair of scissors, cut the traced circle slightly smaller than the outline; set aside.
  3. Grease the bottom and sides of a cake pan with vegetable shortening, add the parchment paper circle, and then grease the parchment paper; set aside.
  4. Place the grated zucchini between a few paper towels to absorb some of the excess moisture.
  5. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, espresso powder, and chocolate chips.
  6. In a medium bowl, whisk together the eggs, milk, canola oil, sugar, and vanilla.
  7. Add the wet ingredients to the dry ingredients and stir until just combined.
  8. Add the grated zucchini and pumpkin seeds; stir until just incorporated.
  9. Pour the batter into the prepared cake pan and spread it out evenly with a silicone spatula.
  10. Bake for 40 minutes, or until a knife or toothpick comes out clean.
  11. Allow the cake to cool for 15 minutes before attempting to take it out of the pan.

This chocolate zucchini bread is really more of a cake with its moist rich texture, salty pumpkin seed crunch, and mega-dose of gooey chocolate chips.

Suggestions: 

  • I discarded the seeds from the zucchini before shredding it. There’s really no reason to include them.
  • I use Penzeys’ Natural High Fat Cocoa in all of my baking; I think it really makes a difference in taste. I don’t suggest using Dutch Process Cocoa.
  • Make sure that you use salted pumpkin seeds without their shell for this recipe, otherwise known as pepitas.
  • You can bake this recipe in a bread pan if you choose, however, the baking time will need to be adjusted. Make sure to check on the bread every 5 minutes after the initial 40 minute baking time.

This chocolate zucchini bread is really more of a cake with its moist rich texture, salty pumpkin seed crunch, and mega-dose of gooey chocolate chips.

Improvements:

  • Add chopped walnuts or pecans in place of the salted pumpkin seeds if you are lucky enough to live in a household where there are no nut allergies.
  • Use an OXO Good Grips Box Grater to grate the zucchini needed for this recipe. It allows you to grate and measure at the same time.
  • Adding a little Espresso Powder to anything containing chocolate helps to bring out the chocolate flavor.
  • Serve this cake with vanilla ice cream for a sweet dessert or with a sliced banana for a breakfast treat.

Chocolate Zucchini Bread Pumpkin Seed Cake

Chocolate Zucchini Bread Pumpkin Seed Cake

Ingredients:

  • 1 1/2 Cups Grated Zucchini
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 3/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon Espresso Powder
  • 1 Cup Miniature Semi-Sweet Chocolate Chips
  • 2 Eggs
  • 1/4 Cup Milk
  • 1/4 Cup Canola Oil
  • 1/2 Cup Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Salted Pumpkin Seeds (Pepitas)

Directions:

  1. Preheat oven to 350 degrees.
  2. Trace the outline of a cake pan onto a piece of parchment paper. With a pair of scissors, cut the traced circle slightly smaller than the outline; set aside.
  3. Grease the bottom and sides of a cake pan with vegetable shortening, add the parchment paper circle, and then grease the parchment paper; set aside.
  4. Place the grated zucchini between a few paper towels to absorb some of the excess moisture.
  5. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, espresso powder, and chocolate chips.
  6. In a medium bowl, whisk together the eggs, milk, canola oil, sugar, and vanilla.
  7. Add the wet ingredients to the dry ingredients and stir until just combined.
  8. Add the grated zucchini and pumpkin seeds; stir until just incorporated.
  9. Pour the batter into the prepared cake pan and spread it out evenly with a silicone spatula.
  10. Bake for 40 minutes, or until a knife or toothpick comes out clean.
  11. Allow the cake to cool for 15 minutes before attempting to take it out of the pan.
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I’ll be joining the Fiesta Friday Link Party (Hosts – Sarah’s Little Kitchen and Caramel Tinted Life) and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

This chocolate zucchini bread is really more of a cake with its moist rich texture, salty pumpkin seed crunch, and mega-dose of gooey chocolate chips.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.




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  • This cake looks so yummy! What a delicious way to use zucchini!

  • TurksWhoEat

    Well at least you were able to make use of something in the garden lol! I think cake/bread/brownie looks great 🙂

    • Thank you, hopefully, I’ll be able to make a few other things with the little bit of produce that is out there…if I can beat the squirrels to it!!!

  • thenotsocreativecook

    Yum! Sounds like a perfect pair for my cup of tea! Thanks for sharing at Fiesta Friday party, Colleen!

  • Amy (Savory Moments)

    Ugh our garden is doing about the same this year. It’s disappointing! This bread/cake looks really good though! You can never go wrong with ways to use up zucchini.

    • Especially when they are gigantic and full of seeds! Sorry to hear your garden is sucking too…maybe next year will be better!

  • Kris King

    Still laughing at you calling your garden the suckiest LOL! I like this recipe, sounds like something you could use coconut flower in place of all-purpose?

    • I would hope…perhaps it’s something I should play around with!

  • Shinta Simon

    Ha ha! The yummiest kind of food is usually the hardest to photograph! And brown is my favorite food color – brown is always guaranteed to be delicious I say. I think this is a wonderful recipe idea. Thanks for sharing at Fiesta Friday Colleen!

    • I agree…brown is usually delicious and usually because there is chocolate involved! What’s not to love?!?!?!

  • This cake looks so rich and decadent! But with zucchini I think there’s less guilt in having a slice (or two!). Thanks for sharing at Friday Frenzy Link Party! XOXO

    • Colleen

      Calories don’t count if there are veggies involved!

  • Angie | Fiesta Friday

    I could have sworn I left a comment here. Anyway, sorry about the sucky garden. Believe me I know what you mean. It’s taken me years to learn how to grow a garden, and sometimes it still sucks! Wish I had a magic wand. Btw, Coleen, I’m putting you down to cohost FF186 Aug 25 with Alex@TurksWhoEat. I hope that’s okay? Let me know.

    • Everyone in our neighborhood has been having issues with their tomatoes this year, so I at least I know it’s not my fault. I blame it on the stupid sucky tomato plants! I’m all in for August 25th and hosting Fiesta Friday! Mark me down!

      • Angie | Fiesta Friday

        Okey dokey, thanks! 😘

  • Erin Creeks

    You always have the most interesting combination of flavors. This sounds so amazingly good. Regarding the garden – You’re better than me when it comes to caring for living things. My parents garden is just now blooming and producing but it took awhile.

    • Lucky them! The biggest problem with our garden this year was that are A…hole Lurker Neighbor cut our water hose line that went to our garden, which meant not nearly enough water for our plants! It’s fixed now, so hopefully things will get better! Too bad we can’t get rid of the neighbor!