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Chocolate Zucchini Cake
July 19th, 2010 | 
Author: Zucchini, Zucchini…I think I planted too much of it…again! Last year we ate Zucchini bread until we were sick of it, but I still planted more.
So this year in addition to the “normal” recipes of frying, grilling, baking (especially good if you use it like you would Eggplant Parmesan, but that is another recipe), or just slicing and putting it into a salad, I decided I would try something new. Since my love of food includes all things chocolate I decided to try this recipe. I have only one thing to say..it is a hit!
RECIPE INGREDIENTS
1/2 cup unsweetened applesauce
1/2 cup canola oil
1 cup sugar
2 large eggs
1 tsp. vanilla
1/2 cup milk
1 T. white vinegar
2 cups all purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 tsp. cinnamon
1 tsp. baking soda
4 T. unsweetend baking cocoa
2 cups grated, skin-on zucchini (no big seeds)
1 cup milk chocolate chips divided
1/4 cup chopped pecans
DIRECTIONS
Grease and flour bottom of 9×13″ baking pan.
Preheat oven 350 degrees
Cream together applesauce, oil & sugar
Add 2 eggs, vanilla, milk & vinegar
Add mix well: both flours, salt, cinnamon, baking soda & cocoa
Fold in well: grated zucchini and 1/2 cup chocolate chips
Pour into prepared pan, spread evenly
Top with chopped nuts and remaining 1/2 cup chocolate chips
Bake for about 40 minutes, until cake springs back when lightly touched.
Cool and enjoy
Cooking.com
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You know Nancy, my mom would let our Zucchini grow a foot long and then she would cut it in half, scoop out the seeds and fill the squash with homemade spaghetti sauce top it with cheese and bake it until it was hot. I could eat it for every meal!
My Mom did the same, only she would just put her meatballs in it, no noodles, and top it with sliced mozerella and bake it…oh man that was good.