Flourless Chocolate Zucchini Torte with Chantilly Citrus Cream

Has your garden produced an overabundance of zucchini this summer? You've never craved anything zucchini like you'll crave this chocolate torte. Recipe from our friend Cathy Cleary author of The Southern Harvest Cookbook, RECIPES CELEBRATING THE FOUR SEASONS.

photography by Katherine Brooks

photography by Katherine Brooks

I would not classify myself as a chocolate fanatic. My baker friend Time is a chocolate fanatic. We used to start our workdays together at 3:00 a.m. and Tim would snack on chocolate chips all morning long. He regularly ate brownies for breakfast. That just won't work for me, unless we are talking about this torte. It is mind-blowing. When it's in my house, I can think of nothing but its rich, fudgy, moist chocolate power: I have been known to eat it for breakfast. - Cathy Cleary

Makes one 10-inch torte or an 8-inch pan of bownies


3/4 cup cocoa powder

1/4 cup cornstarch

1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick (8 Tablespoons) butter, melted

1 cup semisweet chocolate chips

2 eggs

3/4 cup sugar

1 cup pureed zucchini, about 2 small

2 teaspoons vanilla extract

1/2 cup chopped pecans, walnuts or hazelnuts

Chantilly Citrus Cream

1/2 cup heavy cream

3 Tablespoons powdered sugar

1 Tablespoon orange zest


Preheat oven to 350 degrees. In a large bowl, sift together the cocoa powder, cornstarch, soda, and salt. Combine the melted butter and the chocolate chips. Chips will melt a bit, but it's fine if there are still some chunks. Add eggs, sugar, zucchini, and vanilla and whisk well to combine. 

Combine with the dry ingredients. 

Butter a 10-inch springform pan or tart pan and pour batter into the pan. Sprinkle chopped nuts on top. Bake for about 35 minutes, until torte is set in the middle. Cool completely and then refrigerate for 1 hour before serving. Warm torte is also good but will be hard to serve because it won't hold together.