Chocolate Zucchini Cake

Because school is coming up (we don’t start our semester until September 15th) I have been trying to do all I can to get ahead at home, so that I won’t be so stressed during the semester. I have been baking lots of bread and freezing a lot of it. I plan to use these as quick breakfasts and snacks later on. I have also thought about cooking rice and freezing individual servings in sandwich bags. You know, one less step makes a big difference in a busy house. It has felt so good to be this prepared, going into a semester! I always feel like school blindsides me and smashes me flat before I even know it’s coming. 

It kind of reminds me of the parable of The 10 Virgins (not that I am comparing myself to any of them, but that I think I better understand the parable). The things we do every day can either prepare us for the Second Coming of Christ, or they can leave us blindsided by His coming. Just like the 10 Virgins, are our daily activities filling our “lamps” or leaving them empty?

Limi and I watched The Bucket List a while ago, and I loved the two questions that Morgan Freeman’s character (Carter) asks:
“Have you found joy in your life?”
“Has your life brought joy to others?”

I felt like these were two good ways we could evaluate ourselves as we try to accumulate “drops” in our “lamps”. True joy comes as we come to know true doctrine and develop a relationship with our Savior. As we begin to understand Jesus Christ, we develop charity and the desire to serve others, bringing joy to their lives as well. I’m confident that these things help prepare us for the second coming of Christ. 

Last week I got yet another ginormous zucchini and decided to attempt a chocolate spice cake using zucchini. I adapted the Zucchini Banana Bread to meet my expectations for the cake and came up with this recipe. It is lightly sweetened, perfectly moist and fudgy, and has a hint of spice. It doesn’t even need icing to complete it, although it would be a good addition as well. And of course, it has zucchini, lots of zucchini! :)

We ate about a third of the cake – and enjoyed every bite of it – but I froze the rest of it (in slices) so that we can pull it out to enjoy during the semester. I am sure it will be great for sticking in lunches enjoying having after a long school day. :)


4 cups shredded zucchini
1 cup sugar
1/2 cup oil
1 tsp vanilla
2 eggs
2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 cup cocoa powder


Preheat the oven to 350 F.
Combine the zucchini, sugar, oil, vanilla and eggs in a bowl. In a separate bowl combine the flour, baking powder, salt, cinnamon and cocoa powder. Mix the dry ingredients into the wet ingredients and stir until they are well combined. Pour the batter into a greased bunt pan.
Bake the cake for 40-45 minutes, until a tooth pick inserted into the center comes out clean. Flip the cake out onto a cooking rack and let it cool completely.

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