Zucchini Dark Chocolate Cake!

Chocolate Zucchini Cake

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We have zucchini coming out of our ears! And we don’t want it to go to waste! Just recently I found this recipe in FN Magazine and I have been etching to try it. I did do some modifications to add some of my own touches of course. PS it goes well with ice cream…..

Cake Ingredients:
1 medium Zucchini ( remove excess water)
1 1/2 cups AP flour, plus 1 TB
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/2 Tsp salt
1/2 tsp baking soda
2 oz dark chocolate chopped finely
2 oz of semi sweet chocolate chopped finely
1/4 tsp nutmeg
1/4 cup unsweetened coco powder
2 eggs
1/2 tsp vanilla

Topping
1 tsp canola oil
1/3 cup chopped dark chocolate
1 tsp honey

1. Preheat oven to 350. Spray pan with cooking spray and sprinkle/dust pan with flour.

2. Chop chocolate finely.

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3. Place one Tb of flour in bowl of chopped chocolate and stir to coat.

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4. Place flour, baking soda, coco, salt, and nutmeg in large bowl and whisk.

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5. In medium bowl whisk eggs, sugar, applesauce, vanilla, and oil.

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6. Add wet ingredients to dry.

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7. Whisk until incorporated

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8. Shred zucchini and drain excess moisture in pasta strainer

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9. Fold zucchini into the wet mixture.

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10. Fold in chocolate chips.

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11. Pour batter into cooking sprayed 9 by 9 inch pan.

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12. Bake on 350 for 30 to 32 minutes or until toothpick comes out clean.

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Let cake cool for at least 20 minutes on wire rack before frosting.

12. Take 1/3 cup chopped chocolate and place in a microwaveable small dish with 1 tsp of canola oil, and 1 tsp honey.

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14. Pour mixture over cake and frost with spatula to spread glaze evenly.

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With ice cream ..

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