Friday, May 4, 2018

Zucchini Cake

It's just the beginning of May and our garden is busting out the zucchinis! We planted yellow squash this year too and since you don't do much baking with those, we are eating them as a veggie and I'm trying to make desserts with the zucchini. This zucchini cake was fabulous! I can't wait to make it again...which I'm sure will be soon since I have a huge zucchini sitting on my counter right now. And yes, since this has a vegetable in it, it's in my healthy category. :)

Zucchini Cake
adapted from
1/2 cup vegetable oil
1 1/2 cups white sugar
2 tsps vanilla extract
1 egg
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsps baking soda
1/2 tsp salt
2 1/2 cups grated zucchini, undrained
1/3 cup milk
1/3 cup butter
1 1/2 cups white sugar
1 cup chocolate chips

1. Preheat oven to 350 degrees. Grease and flour a 9×13 pan.
2. Combine oil, sugar, egg and vanilla. In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Add the flour mixture to the sugar mixture and stir well. (It will appear quite dry).
3. Gently stir in the zucchini and spread the mixture into your prepared pan.
4. Bake 25-30 minutes.
5. While cake is cooling, combine butter, milk and sugar in a small pan. Bring to a boil over medium heat. Allow to boil vigorously for 30 seconds. Remove from heat and stir in chocolate chips. Immediately pour over warm cake. Let cool completely before cutting.

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