Life and thoughts from a small-scale organic farm . . . and its farmers

This is a blog that explores ideas around the growing of food and community at Glen Valley Organic Farm.

Sunday, August 19, 2012

Chocolate Beet and Zucchini Cake Recipes

You might normally love beets and zucchinis, but by this point in the season it might be time to try and switch up your cooking routine to keep things fresh and exciting. Here are two or our favorite indulgences to keep your sweet tooth satisfied. Note: both are excellent with ice cream, of course!

Chocolate Zucchini Cake

Pre-heat oven to 325F. Grease bundt or tube pan.

1.5 cups Flour
0.5 cup Cocoa
1.5 tsp baking powder
1.5 tsp baking soda
1 tsp cinnamon
1 tsp salt

Sift the dry ingredients together ingredients together.

0.75 cup Butter
2 cups Sugar
3 eggs
2 tsp vanilla
2 tsp lemon juice
0.5 cups milk
2 cups grated zucchini
1 cup chopped walnuts

Cream butter and sugar together. Add eggs and stir. Add vanilla and lemon juice. Stir in zucchini. Add flour mix and milk, alternating half of each at a time.

Filling (optional, but why not?)
0.5 cup Butter
1 8oz. package cream cheese (we also use chevre or quark)
1/3 cup sugar
1 egg
1 cup chocolate chips

Cream the first 4 ingredients of the filling. Then add the chocolate chips. Pour half of the cake mixture into the prepared pan. Spread the filling over the first layer and then cover with remaining chocolate cake mix. Bake for 1 hour or longer, until a toothpick comes out clean.

Deep Dark Chocolate Beet Cake

About 2 cups cooked, peeled, pureed smooth and cooled Beets
3 ounces Unsweetened Chocolate
1.5 cups Sugar
3 Eggs
1 cup Vegetable Oil
1.75 cups flour
0.5 cup cocoa powder
2 tsp baking soda
pinch salt

Optional Glaze:
1/3 cup heavy whipping cream
5 ounces semi-sweet dark chocolate

Preheat over to 350F. Lightly grease a 13”X9”X2” baking pan.

Melt chocolate in a small double boiler and set aside to cool.

In a medium bowl, whisk together sugar, oil and eggs. Stir in beets and melted chocolate. Sift together flour, cocoa powder, baking soda and salt. Fold dry ingredients into beet mixture.

Scrape into pan and bake for 25-30 minutes or until a toothpick comes out clean. Set aside to cool.

To glaze, melt chocolate in whipping cream in a small double boiler and drizzle over cake.


  1. Looks absolutely delicious! I love the combination of chocolate and zucchini so I know I would love this.

  2. Fantastic blog, and great looking recipe! I don't suppose you would consider sharing this over on Glipho? We are a new social blogging site with an active community of creative bloggers- I'm sure they would love to see your work here! If you like, come pay us a visit at and see what you think! You can import posts from this existing blog too, so it's quite easy!

    Thanks for your time, all the best!


  3. I am enjoying getting familiar with another local farm blogger...keep up the great articles!

  4. Thanks for the recipe
    it’s look amazing