Chocolate Zucchini Cake
Use fresh zucchinis to create the perfect texture for a chocolate cake. No one will know there are vegetables in it!
Ingredients
- 3 zucchinis (about 2 - 3 cups)
- 1 cup vegetable oil
- 4 eggs (room temperature)
- ⅓ plain yogurt (room temperature)
- 2 teaspoons vanilla
- 1 cup granulated sugar
- ¾ cup brown sugar (light or dark)
- ¾ cup cocoa powder
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Peel and grate three zucchinis and blot them dry with paper towels to remove some of the moisture. It should yield about 2 to 3 cups. Add them to a large mixing bowl. Then, add the remainder of the wet ingredients (eggs, oil, vanilla, and the brown and white sugar). Use a hand mixer to beat the wet ingredients on medium high for several minutes.
- In a separate bowl, combine the dry ingredients (flour, baking powder, baking soda, and cocoa powder).
- Continue beating the wet ingredients and slowly add the dry ingredients until they are well blended. Finally, fold in the chocolate chips.Use butter or Crisco or cooking spray to grease a Bundt cake pan. Use a spatula to transfer the batter from the bowl to the Bundt cake pan.Bake at 350° for about 45 minutes. The cake is done when you insert a large toothpick or kabob stick and it comes out clean.
- Allow the cake to cool, then, if desired, drizzle with glaze and immediately top with sprinkles. (To make the glaze, mix 1 cup powdered sugar, 2 Tablespoons milk, and 1/2 teaspoons of vanilla.)