Zucchini has to be one of my favorite plants from the garden. Their exuberance is delightful. From a single seed to a thriving, vining plant which seemingly cranks out miles of squash in a few short months. Scouring the plant and picking all its fruit deters it not in the least. And if you miss one, a few days will give you a squash the size to take Blue Ribbon and set a size record at State Fair. (ok, maybe that’s a little stretch of imagination, but they sure do grow fast).
With all this zucchini on hand it’s fun to find good ways to put it to use. Recently a recipe for “Zucchini Brownies” caught my attention. It caught my attention because of how MUCH zucchini it called for. I decided to give it a try.
By the time I measured the grated zucchini, there was even more than the recipe called for. I decided to put it all in anyways and see what would happen. The results were incredible. Brownies are a misleading name. Rich, tender, oh-so-moist! Chocolate Cake is more accurate. I’ve included the recipe here for you in hopes you’ll enjoy it too!
Chocolate Zucchini Cake
Ingredients
Method
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper and set aside.
- In a large mixing bowl whisk oil, sugar and vanilla together. Stir in zucchini.
- In a separate bowl whisk flour, cocoa powder, baking soda, salt and cinnamon together until any clumps of flour and cocoa are broken up. Stir gently into zucchini mixture, just until combined. Stir in chocolate chips.
- Pour batter into cake pan. Let it rest for 5min before baking in pre-heated oven for 30-45min, or until a toothpick inserted into the center of the cake comes out clean.
