Tuesday, July 22, 2014

Chocolate Zucchini Cake

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! 
ChocolatE ZUCCHINI CAKE with Brown Sugar Topping
  • 1/2 cup butter 
  • 1/3 cup coconut oil 
  • 1 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk 
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini
  • Topping:
  • 1/2 cup sliced almonds (optional - I didn't use them)
  • 1 cup chocolate chips
  • 1/4 cup packed light brown sugar
  1. Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.
  2. In a large bowl with an electric mixer (handheld or stand mixer), cream together the butter, oil and sugar. Add the eggs and vanilla and mix well. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Add 1/3 of the dry ingredients to the batter and mix. Add 1/2 of the buttermilk; mix. Add another 1/3 of the flour mixture and mix until combined. Add the remaining buttermilk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.
  3. Spread the batter in the prepared pan. Sprinkle with the almonds and chocolate chips. Sprinkle the brown sugar on top of everything.
  4. Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).
  5. Let cool completely before serving. 

Recipe Source: adapted slightly(used a little less sugar) from Mel's Kitchen Cafe

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