Zucchini Chocolate Cake (Throwback Thursday)

2011 Photo

In May 2011, I wrote: 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 and applesauce on the inside.

Ingredients:

The Dry Ingredients:
2 cups 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)

Garnishes:
raspberries
mint


Directions:
Gather all the wet ingredients in one bowl and mix together well.  Place all the dry ingredients into a sifter and sift together as well as blend. Next 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.

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. Garnish as you wish. Slice and serve.  Refrigerate to store.  Enjoy.

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