I can't remember if I told you this or not but I have Zucchini out my ears! And when you have Zucchini out your ears and your husband doesn't like Zucchini you have to be creative. So a few Wednesdays ago I tried a new desert recipe and lets just say it was a hit at the churches fellowship meal that night. So much so that since I have more zucchini I am going to make it again this coming Wednesday night and I am even going to try it gluten free! Sorry that I didn't get a picture before everyone dug in but this will have to do.
Chocolate Zucchini Cake:
2 cups all-purpose flour
2 tbs unsweetened cocoa powder
1 ts baking soda
1/2 cup butter
1 1/2 cup white sugar
2 eggs
1 ts Vanilla extract
2 1/2 cups shredded zucchini
1 cup Chocolate Chips
1 cup Walnuts (optional)
- Preheat oven to 350 degrees.
- Grease a large baking dish.
- Sift flour, cocoa powder, baking soda & salt in a bowl. Or just mix them really well if you are like me and don't have a sifter.
- Beat the melted butter, eggs & vanilla together.
- Then beat in the sugar and then the flour mix.
- After all is mixed well, fold in the zucchini.
- Pour into baking dish (if you are adding walnuts sprinkle them over the top now) and place in preheated oven.
- After about 5-10 minutes of baking, sprinkle chocolate chips on top.
- Bake until the top is dry and edges have started to pull away from the sides. Approximately 25-30 minutes total. Test with a tooth pick.
This cake is wonderful and moist! And the chocolate chips on top act as the frosting so you dont have to worry about it cooling and all before frosting it! Believe me you need to try this!
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