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

INGREDIENTS

Cake:
• 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

DIRECTIONS

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

Soft and Chewy Chocolate Chip Cookies

This is by far my favorite chocolate chip cookie recipe ever. Maybe because it tastes so good or maybe because people can't stop eating them and always say how delicious they taste(everyone likes a compliment none and then, right?). There's no doubt that it's incredibly hard to stop at just one of these unless you have a lot of will power. However, tonight I proved it can be done! This jar is on it's way to work with my husband tomorrow. The first homemade treat I've made since he's started this job. I'm hoping they are a hit!!

Soft & Chewy Chocolate Chip Cookies

Ingredients

• 2 1/4 cups of flour
• 1 teaspoon baking soda
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 1 cup butter, softened
• 1 - 3.4 ounce package of instant vanilla pudding
• 1 teaspoon vanilla
• 2 eggs
• 2 cups chocolate chips

Directions

• Preheat oven to 350 degrees
• In a small bowl, combine flour and baking soda
• In a large bowl, beat brown sugar, sugar, butter, vanilla pudding mix, and vanilla. Mix until well blended
• Add eggs and mix well
• Beat in the flour mixture
• Stir in chocolate chips
• Use a cookie scoop to drop rounded teaspoons onto cookie trays
• Bake for 10-12 minutes
• Let cool and enjoy!

This post may contain affiliate links. These affiliate links support this site. Thank you!