In these abundant zucchini days, which usually means late summer, this simple chocolate cake is a delicious way to enjoy the season. Baked in a loaf pan, it couldn’t be easier, yet the texture is soft and moist from the zucchini, while the olive oil lends a beautifully complementary flavor.
It doesn’t really need anything else. But if you’re so inclined and want a little something extra, the chocolate glaze is one I use on cakes, muffins, and even sometimes ice cream. And the chocolate curls? They’re simply for fun.
Because after all, isn’t the end of summer something special to celebrate? I will always say, most definitely!
While this zucchini chocolate cake is exclusive to At the Table and isn’t on 31Daily, you’ll find some delicious zucchini-chocolate combinations there as well. Here are some of my favorites:
For more ideas, see this collection of zucchini recipes.
Now, let’s get to the recipe.
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