My husband and I are going on vacation in a few days, so I am baking a few treats to have on the road. Last night, I made this delicious, moist chocolate zucchini cake. It was so rich, it was like eating brownies. I couldn’t taste the zucchini at all. I like caramel icing, so I frosted it with it, though the cake would have been fine as is.
Chocolate Zucchini Cake
- 1/2 cup butter (or coconut oil, margarine, earth balance…)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups grated zucchini
- 2/3 cup cocoa powder
- 1 1/3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Preheat oven to 350F. Â Cream together the butter and sugar, then beat in the eggs. Stir in the vanilla and zucchini. Then stir in the dry ingredients, and lastly stir in the chocolate chips. Â Spread in a greased 8 x 5 load pan and bake for 50-60 minutes, until a toothpick comes out clean.