Monday, September 5, 2011

Zucchini Chocolate Cake

I have been without my computer for a week hence the lack of blogging and I have so many summer recipes still to share. Here is one that was a HUGE hit. I even tricked my veggie-phobic father into eating it and only after he declared it delicious did I tell him the secret ingredient. Zucchini and chocolate are certainly not typically paired together but zucchini is mild enough that it can be added to almost any cake and adds unbelievable moistness and you get to feel good about eating it too. This is another attempt to use up the zucchini but I have to tell you that I'm barely making a dent. I'm going to have to start finding other uses for these pesky veggies- Anyone in the market for some  3-D zucchini wall art?


2 cups flour
2 cups sugar
3/4 cup cocoa
1 tsp baking powder
2 tsp baking soda
1 tsp salt
4 eggs
1/2- 3/4 cup canola oil (1/2 will do you fine but the extra 1/4 really makes it super moist)
4 cups grated zucchini
3/4 cup chocolate chips


Mix the flour, sugar, cocoa, baking powder, baking soda and salt in a bowl. Add the eggs and oil and mix well. Mix in the zucchini and chocolate chips. Bake in a 350 oven for about 40 minutes until a toothpick comes out clean.






2 comments:

  1. This looks great. What size pan should i use?

    ReplyDelete