When summer comes I'm always on the look out for ways to use up zucchini. I don't have a garden but it seems like everyone always has an extra zucchini to give away. When I found a recipe that uses 2 cups of shredded zucchini I knew it would be perfect to use up lots of zucchini fast! And who doesn't want to hide their veggies in a chocolate cake that is delicious? After I made the cake I wasn't quite sure about the brown sugar topping. I thought that it would melt while baking but instead it creates a light crunchy topping that is incredibly yummy and mixed with the chocolate chips is perfect in place of icing.
Admittedly I've had this for breakfast several times(because it's full of veggies and we should all have veggies for breakfast!!) and as a late a night snack. Yes, I have an out of control sweet tooth. With the exception of the little bit my Husband and Mom had I think I ate most of this cake myself. Here in lies the reason I'm still working on getting back to my pre-pregnancy weight over a year after the kiddo was born. Make this cake. Now if you can!
Recipe Source: adapted slightly(used a little less sugar) from Mel's Kitchen Cafe