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Summer is a season of abundance, and nowhere is that more evident than in summer squash. Mother Daughter Dishes takes spare zucchini, shreds it, and turns it into a moist, indulgent chocolate cake, complete with a matching glaze.
Tips: Two large zucchini translate to about three cups of shredded zucchini, which is what is called for in this recipe. They should be the size of cucumbers. We also recommend making your own chocolate topping for this cake, see the next section for a recipe.
Tweaks: To make the glaze, Cheryl suggests microwaving your favorite store-bought chocolate frosting until it's pourable, then drizzling it over the cake. Unless it's some high-quality frosting, pouring a chemical glaze over a homemade cake is a little anticlimactic. Try this instead:
3/4 cup semisweet chocolate chips 3 tablespoons butter 1 tablespoon light corn syrup 1/4 teaspoon vanilla extract
Combine the first 3 ingredients in a double boiler, or a bowl over a pot of simmering water. Add the vanilla once the mixture is smooth, then pour over the cooled cake.
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