July 25, 2012
This chocolate zucchini cake is absolutely delicious. Zucchini bread can sometimes be bland and boring but this recipe is packed with flavor. The cocoa powder marries well the cinnamon and the zucchini is a great way to add body to the loaf. If you want to take the chocolaty-ness to the next level, feel free to add a 1/2 cup of dark chocolate chips to the batter. Chocolate zucchini bread is a great way to use up this abundant summer vegetable!
Ingredients:
2 cups all purpose flour
1/2 cup dark Dutch cocoa
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3 cups shredded zucchini
3/4 cup coarsely chopped pecans
Directions:
Squeeze the grated zucchini with your hands to remove excess moisture. Set aside.
Sift and blend the flour, baking powder, baking soda, cinnamon, and salt into a large mixing bowl. In a separate bowl, beat together the sugars, eggs, oil and vanilla.
Stir in the zucchini and pecans.
Transfer to two prepared 8" square cake pans
Bake in a pre-heated 350º F oven for 35-40 minutes or until a wooden skewer inserted in the middle comes out clean.
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