The summer is coming to a close, but we still have an abundance of zucchini. So you know what that means?
This has to be the best recipe I have come across, it is so so moist. Pairing it with a simple glaze lets the cake stand for itself. Hey – it is a good way to eat your cake, and your veggies too!
Chocolate Zucchini Cake
Adapted from Parsley, Sage & Sweet
1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 1/2 ounces) unsweetened apple sauce
1 2/3 cups (12 ounces) granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup (4 ounces) Greek yogurt
2 1/2 cups (10 1/2 ounces) Flour
3/4 cup (2 1/4 ounce) Dutch-process cocoa
2 1/2 to 3 cups shredded zucchini (about one 10-inch zucchini – 12 ounces)
1 cup (6 ounces) chocolate chips
Preheat the oven to 325°F. Lightly grease a bunt pan.
In a large mixing bowl, cream together the butter, applesauce, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs, one at a time until each is incorporated.
Stir in yogurt alternately with the flour, starting and ending with the flour. Stir in the cocoa and mix until smooth. Finally, fold in the zucchini and 1 cup of chocolate chips.
Spoon the batter into the prepared pan. Bake the cake for 40 – 45 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.
For the Glaze
3/4 cup semi-sweet chocolate chips
3 Tablespoons butter
1 Tablespoon light corn syrup
1/4 teaspoon vanilla extract
In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.