Talk about a stealth vegetable delivery vehicle. There is no way you’d know that this cake has two cups of zucchini in it. Seriously. No way, unless you TELL, but you’re not going to, right? It’s our little secret. This cake is super moist, super easy to pull together and even has the redeeming feature of two cups of squash thrown in. I love this cake and I believe it is true love that will last forever.
Chocolate Zucchini Cake (10 servings)
- 3 eggs
- 1 ¾ cups sugar
- ½ cup canola oil
- ½ cup butter, softened
- 1 tablespoon vanilla
- 2 cups grated zucchini (packed)
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup best quality chocolate chips
Preheat oven to 325 degrees.
Combine eggs, sugar, oil, butter and vanilla; beat until smooth. Sift together flour, cocoa powder, baking powder, soda, and salt. Add the dry ingredients to the wet ingredients. Mix well. Add the grated zucchini and the chocolate chips. Blend until just combined. Pour into greased and floured 9×13 pan.
Bake for 50 minutes or until cake tester comes out clean. Serve with whipped cream.