Anytime, Baking, Dessert

Vegetarian

Chocolate Zucchini Cake

Servings12

Time to Cook60 minutes

Time to Prepare15 minutes

This cake is a perfect way to use some of that summer zucchini. Plus, what better way to enjoy your vegetables than as cake?!

Ingredients

1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
1 cup (250 mL) brown sugar
2/3 cup (170 mL) unsweetened cocoa powder
1/4 cup (60 mL) ground flax
2 tsp (10 mL) baking soda
1 tsp (5 mL) baking powder
1/2 tsp (2.5 mL) salt
1 tsp (5 mL) ground cinnamon
4 eggs
3/4 cup (175 mL) canola oil
3/4 cup (175 mL) unsweetened applesauce
3/4 cup (175 mL) chocolate chips
3 cups (750 mL) grated zucchini

Instructions

Preheat oven to 350°F (175°C).
Grease and flour a Bundt pan; set aside.
In a medium bowl, stir together the flour, sugar, cocoa, flax, baking soda, baking powder, salt and cinnamon. Add the eggs, oil and applesauce; mix well. Fold in the chocolate chips and zucchini until they are evenly distributed. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the centre comes out clean. Cool cake completely before adding your favourite frosting, or dusting with icing sugar.

Notes

If you are a fan of walnuts, they make an excellent addition to this cake. Add 1/2 to 3/4 cup when you mix in the chocolate chips and zucchini.

If you don’t have a bundt pan, you can also bake this in a 9×13-inch baking pan at 350°F (175°C) for 50-55 minutes.

Recipe courtesy of Eggs.ca.

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