Zucchini Chocolate Cake

My husband thought I was crazy when I said I was going to make a chocolate cake with 2 cups of fresh zucchini.  He was hesitant, but he was also amazed when he tasted it and couldn't believe how good it was.  I love that this cake looks "devilish" on the outside, but has the the "goodness" of zucchini, applesauce and whole wheat flour on the inside.




The Dry Ingredients:
1 cup Whole Wheat flour (I prefer pastry flour)
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon powder
1/3 cup unsweetened coco powder (Hershey)
pinch salt
Mix all ingredients well.



The Wet Ingredients:
1 1/2 cups of sugar
3 large eggs
1/2 cup applesauce
3/4 cups buttermilk
2 cups freshly grated zucchini
1tsp vanilla
1 and 1/2 cups of chocolate chips  (you can use semi-sweet like I did or milk chocolate)
Mix all ingredients well.



Gently fold the dry ingredients into the wet ingredients a little at a time.  Mix well, but do not over mix.








Pour into a well greased or sprayed pan.  I used a bundt pan because it's my favorite.  I baked the cake at 350 degrees for 50-55 minutes.  Then tested in the center of the cake to make sure it was cooked fully.

Note:  I am not sure of the bake time if you use a 9x13 pan. I suggest you bake for 30 minutes and check the cake in 10 minute increments until  the cake is baked fully.




To frost/glaze the cake I melted 1 cup of chocolate chips in the microwave with 2-3 Tbs of whole milk.  Stir well until it is a rich chocolate sauce that is still thick enough to pour over the cake.







Cover the cake with the chocolate sauce completely.
Refrigerate to store. 




Slice and serve.  Enjoy.


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