Monster Zucchini Cake Pops

I might have mentioned already that I've been plagued with an overabundance of zucchini this year.  There is only so much we can eat, freeze or give away, so I've been coming up with new ways to force it on others.  These were a big hit at the craft party.  My husband, who doesn't like eating plants, has not been a big fan of my zucchini endeavors.  So when I heard him say, "Wow these are really good. And I know there's zucchini in them, but they're still really good."  Well lets just say that's when I knew they were golden.  

And in other news I discovered there is a children's show that did a "Dawn of the Zucchini" episode about zombie zucchini.  There is a preview on NickJr.  

Wallykazam! - Nick Jr.

Chocolate Zucchini Cake Pops

2 1/2 cups sifted all purpose flour

1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 medium)

1/2 cup frosting*
colored candy melts
candy eyes
chocolate jimmies (optional)


Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan.
Spread zucchini between paper towels to remove excess juice.
Sift flour, cocoa powder, baking soda and salt into medium bowl.
Beat sugar, butter and oil in large bowl until well blended.
Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract.
Mix in dry ingredients alternately with buttermilk in 3 additions.
Mix in grated zucchini.
Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 40 minutes.


Let cake cool and then crumble.  Mix with 1/4 cup of your favorite frosting and add more frosting a tablespoon at time until it forms a firm dough.  Form into balls and then coat** with candy melts.  Microwave additional candy melts in a small plastic freezer bag.  Snip off the end and use to glue on candy eyes and jimmies.

*Below is the frosting I used.  Even making a fourth of it was too much, so maybe a sixth?  Because so little is needed, next time I would go with something with a bit more chocolate. I think a ganache that's not completely set would be perfect.

Chocolate Frosting

6 ounces semisweet chocolate chopped
1/2 cup whipping cream or milk
1/2 cup unsalted butter, cut into pieces
3 cups powdered sugar, sifted to remove lumps
1 teaspoon pure vanilla extract

Microwave chocolate and whipping cream in med glass bowl 1 minute stirring after 30 seconds. Stir until chocolate is completely melted.
Cool 30 min. or until room temperature, stirring occasionally.
Add butter gradually, beating with electric mixer on high speed until well blended. Gradually add sugar, beating until light and fluffy after each addition

**I tried dipping these. I tried the fork thing.  I just can't do it.  Not cake pops, not truffles, not if my life depended on it.  I find it easier to roll them in the coating by hand. Really, really clean hands to be exact. They obviously don't turn out all smooth and perfect, but no one cares, they really don't.

Last note, to make just a regular chocolate zucchini cake I mix a half cup of dark chocolate chunks, a half cup of semi-sweet chips and a half cup of white chocolate chips together.  One cup goes in the cake batter and the remaining half cup gets sprinkle on top.  It adds about 5 more minutes of cooking time with all that. 

This is the label I used.  Font is Misfits by Ravenous Media