Chocolate Zucchini CakePublished 6:59am Wednesday, September 21, 2011
Being a member of a CSA (Community Supported Agriculture) this year has been wonderful as well as challenging. Our box is always overflowing with amazing produce and with a household of two, it’s not always easy to consume the bounty before the next delivery. Knowing we’d be out of town for a few days, I decided to share a giant zucchini with co-workers by making a cake. This simple recipe yields a very moist cake.
Chocolate Zucchini Cake
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1-1/2 cups vegetable oil
3 cups grated zucchini
3/4 cup chopped walnuts
3/4 cup chocolate chips
Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the zucchini until evenly distributed. Pour into the prepared pan.
Mix walnuts and chocolate chips together and sprinkle over the top of the cake.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before serving.