Recipes
Chocolate Chip Zucchini Cake
By Mario Giuliani
Mario Giuliani’s mom has baked this cake for decades. When he was a kid and had friends over, his mom would offer it to them, but she wouldn’t tell them there was zucchini in it because they “would never eat it,” he laughs. He says the zucchini isn’t very noticeable. “It’s basically just a chocolate cake.” But special enough that it only needs a dusting of powdered sugar on top.
Ingredients
Yields 20-24 servings
1/2 cup butter, softened
1/2 cup canola oil
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 tablespoons cocoa powder
2 cups finely diced, skin-on zucchini
Chocolate chips, as desired
Chopped walnuts, as desired
Powdered sugar, for sprinkling
Instructions
Preheat the oven to 325 degrees. In a large bowl, combine the butter, oil and sugar with an electric mixer. Mix the eggs, vanilla and milk. In a separate bowl, mix together the flour, salt, baking soda, baking powder and cocoa powder. Add the dry mix to the wet mix and beat well. Fold in the zucchini. Pour into a greased 9-by-13-inch baking pan. Sprinkle chocolate chips and walnuts on top (how much of each is up to you). Bake for 40-45 minutes until a toothpick comes out clean. Once cool, top with powdered sugar.
Pro Tips
1
For pickling vegetables, instead of using a hot water bath for canning, place the hot pickled or blanched veggies in a mason jar, fill to the top with boiling pickling liquid, put the top on, place the jar upside down and in a few hours. The jar will seal itself.
Bio
Since 2011, Carnevor executive chef Mario Giuliani has taken much pride in serving prestigious clientele, generating innovative cuisines and working with the finest chefs in Milwaukee. Giuliani has honed his skills in cooking and aging fine meats by using premium products, including domestic and international Wagyu beef and Mangalitsa pork.
Mario Giuliani
Carnevor
Mario Giuliani
Carnevor
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