This is one of my favorite chocolate cake recipes. I know it doesn’t sound very appetizing, but the zucchini is the secret ingredient that makes this cake so moist; zucchinis are 95% water!
It’s also a great recipe to adapt to become gluten free – again, it’s the moisture from the zucchini that makes it work! I always make this gluten-free and I get no complaints from the family. If I didn’t tell them it was gluten free, they would never notice.
CHOCOLATE ZUCCHINI CAKE
INGREDIENTS:
1 C. vegetable oil
2 C. sugar
3 eggs
2 1/2 C. flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 C milk
3 (1-oz) squares unsweetened baking chocolate
1 Tbsp vanilla
2/3 C. grated zucchini
Top it off with chocolate butter frosting (recipe below)
*to make Gluten Free, use Bob’s Red Mill Gluten Free All-Purpose Baking Flour & add 1/2 tsp xanthan gum
DIRECTIONS:
– Preheat oven to 350ºF
– In a large bowl combine: oil, sugar & eggs
– In a separate bowl sift dry ingredients: flour, salt, baking soda & baking powder (& xanthan gum for GF cake) and add to first mixture
– Add milk, mix well
– Melt baking chocolate in microwave for 20 sec. intervals, until melted
– Blend chocolate and then vanilla into batter
– Stir in zucchini
– Bake in greased 9×13 baking dish (casserole dish)
Bake at 350ºF for about 30 minutes
Makes 12 servings
Cool and frost with Chocolate Butter Frosting
CHOCOLATE BUTTER FROSTING
1/2 C butter
1/3 C milk
2 (1-oz) squares unsweetened baking chocolate, melted
3 1/2 C powdered sugar
1 tsp vanilla
– Melt butter and chocolate together in a bowl
– Microwave for 30 sec. intervals until melted (or melt in a pan on stovetop)
– When melted, combine with: milk, powdered sugar and vanilla
– Beat until smooth
– Spread on cooled cake
Eat your cake and have your veggies too!
Everyday Something Different 