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| Served with homemade strawberry preserve |
This has to be the best chocolate zucchini cake I have
ever made, just ask Rob my recipe tester. Just when I thought I could not come
up with another zucchini recipe, I struck gold by totally revamping my
favourite carrot cake recipe. I simply replaced the carrots and pineapple
called for in the original
recipe with grated zucchini and for a deep rich flavour, added dark Dutch
cocoa. I kept the cinnamon because it marries so well with chocolate but
reduced the amount of oil. The cake turned out beautifully moist and not overly
sweet, perfect served with a touch of strawberry preserve made with our local
berries.
So, with all those healthy ingredients and no cholesterol,
who says you can't have your cake and eat it to!
Ingredients
2 cups all purpose flour
1/2 cup dark Dutch cocoa
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 eggs
1/2cup vegetable oil
1 teaspoon vanilla
3 cups shredded zucchini
3/4 cup coarsely chopped pecans
Squeeze the grated zucchini with your hands to remove excess moisture. Set aside.
Sift and blend the flour, baking powder, baking soda, cinnamon, and salt into a large mixing bowl. In a separate bowl, beat together the sugars, eggs, oil and vanilla.
Stir in the zucchini and pecans.
Transfer to two prepared 8" square cake pans
Bake in a pre-heated 350º F oven for 35-40 minutes or until a wooden skewer inserted in the middle comes out clean.
