It's time to dig out every zucchini recipe tucked away... and beg friends and family to share their favorites... in preparation for the annual mid-summer "What am I going to do with all this ding-dang zucchini?" challenge. My sister, Rita, shared this chocolate zucchini cake recipe with me several years ago and I have made it many times since then.
The topping is sprinkled on prior to baking, so this eliminates the need for icing.
Chocolate Zucchini Cake
Makes one 8X8-inch cake cut into 9 pieces.
½ cup oil (I used ¼ c oil + ¼ c unsweetened applesauce.)
1 ½ cups sugar (I used 1 cup.)
½ tsp vanilla
1 ½ cups shredded zucchini (approx. 1 med-size zucchini)
2 tbsp cocoa
½ tsp soda
½ tsp salt
1 tsp baking powder
¾ tsp cinnamon
1 ½ cups flour
Beat oil, eggs, sugar, and vanilla. Mix in zucchini. Whisk dry ingredients together then add to wet and stir. Pour into 8X8-inch pan. Topping: Stir together 2 tbsp brown sugar, ½ tsp cinnamon ¼ cup chocolate chips, and ¼ cup chopped nuts. Sprinkle on top of batter. Bake at 350° for 50-60 minutes.