Chocolate Zucchini CakeI jinxed myself. I said at work a bit back that I really don’t like zucchini. And then that very evening, the evening that I forgot to customize my CSA box I got a bunch of zucchini. DOOMED! But fear not, zucchini is great masked with chocolate. So I decided a “healthy” cake was in order. Take that zucchini! You will not foil my plans to take over the world. This #SundaySupper is all about picnics (so many holidays coming up) and this is a perfect picnic cake. No icing to smoosh so it’s quite portable. You can even cut it up beforehand but if you have a group it’s always fun to dig in right on the blanket. Don’t even need a fork!

Chocolate Zucchini Cake-2Dramatic enough? If you don’t feel like blending your zucchini you can shred it for this recipe. I used to always just shred but this time I tried it in the blender and I love that the texture really disappears. It makes for a watery batter but works out in the end.

Chocolate Zucchini Cake-4

 

Chocolate Zucchini Cake Recipe

Chocolate Zucchini Cake Recipe

Ingredients

  • 1 Cup pureed zucchini or two medium zucchini, shredded
  • 8 Tbsp margarine, softened
  • 2 3/4  Cups all purpose flour
  • 1/4  Cup unsweetened cocoa, sifted
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 2 Tbsp powdered egg replacer
  • 3/4 Cup granulated sugar
  • 1/2 Cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 Cup unsweetened almond milk
  • 2 Tbsp chocolate chips
  • 2 Tbsp confectioners sugar

Instructions

  1. If using grated zucchini squeeze out as much water as possible using a cheesecloth. Transfer zucchini to a bowl and set aside. If you are pureeing the zucchini you can add the zucchini and almond milk to a blender and blend.
  2. Preheat oven to 325º. Grease a deep 9" cake pan or spring form pan. Sift flour, cocoa, baking soda, salt and egg replacer together into a mixing bowl and set aside.
  3. Beat together the margarine and granulated sugar  in a large bowl with an electric mixer on medium speed until fluffy.
  4. Add coconut oil, beating well. Add the vanilla, reduce speed to low, and beat in flour mixture and almond milk (with or without zucchini) in alternate batches. Stir in reserved zucchini if you were using grated zucchini.
  5. Pour batter into prepared pan  and sprinkle with chocolate chips. Bake until toothpick inserted in center comes out clean, about 45 minutes - 1 hour.
  6. Remove from oven and set aside to cool completely. Invert onto a plate and dust with powdered sugar.
http://www.killerbunniesinc.com/2014/06/chocolate-zucchini-cake-recipe-sundaysupper/

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