Cocoa Zucchini Cake

RECIPE

This cake freezes well and is a tasty way to preserve the zucchini harvest. No icing required. Zucchini, applesauce, cocoa and melted chocolate chips make this a moist and delicious treat for snacking or a dressed-up dessert.


Serves 12
Makes 2 loaf-sized cakes
Baking time: 45 minutes

2 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup cooking oil
1 3/4 cups sugar
1/2 cup unsweetened apple sauce
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk (or milk with 1/2 teaspoon of lemon juice)
2 cups grated zucchini
1/2 cup chocolate chips

Lightly grease and flour two bread pans. Preheat the oven to 325ºF.

Combine flour, cocoa, salt and baking soda in a large bowl. In a separate bowl, mix together the oil and sugar until smooth. Beat in the eggs, apple sauce, and vanilla extract. Alternately add in the dry ingredients and the buttermilk, mixing well as you add each new portion.

Stir in the zucchini and the chocolate chips. Pour into the prepared bread pans and bake for 45 minutes until a crust forms at the top and a toothpick inserted into the cake comes out clean.

More Recipes:
Zucchini Pancakes
Peach Raspberry Pie