Chocolate Zucchini Cake

This time of year everyone's gardens are filled with many different kinds of fruits and vegetables.

 

Here is a recipe that will use up your summer squash in a delicious way. :)

 

 

 

Chocolate Zucchini Cake

 

 

If you tasted this cake, you would not guess that it had zucchini in it! That with the applesauce produces a very moist cake.

 

 

Ingredients:

 

 

 

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

3/4 teaspoon cinnamon

1 teaspoon salt

1 3/4 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup vegetable oil

1/4 cup unsweetened applesauce*

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

2 cups grated zucchini (about 1 medium)

1 cup semisweet chocolate chips

3/4 cup chopped pecans

 

Instructions:

 

 

1) Preheat your oven to 325⁰  F. Butter and flour a 9x13 inch baking pan.

 

2) Sift flour, cocoa powder, baking soda, cinnamon, and salt together into a medium bowl.

 

3) Beat sugar, butter, oil, and applesauce until well blended. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

 

4) Mix in dry ingredients alternately with the buttermilk in three additions each. Then mix in the grated zucchini.

 

5) Pour the batter into the prepared pan. Sprinkle chocolate chips and pecans over the top.

 

6) Bake cake until a toothpick that is inserted in the center comes out clean, about 50 minutes. Cool cake completely in the pan. 



 

 

Tips: 

 

*For any baking recipe, cut the oil in half, and replace the other half with applesauce for a moister outcome with less fat. :)