Chocolate Zucchini Cake

Yes, that decadent piece of cake contains vegetables and yes, it is just as delicious as it looks. The zucchini dissolves into the cake when it bakes and makes it nice and moist.   I got a giant zucchini from my grandma and needed to do something with it before it went bad.  I made this cake a while ago and got rave reviews so I found the recipe and made it again.  It was just as good the second time around.  I like the added bonus of getting some veggies for dessert.  I was even able to trick Albert into eating some.   You could definitely get kids to eat this without them knowing there was a vegetable hiding in it.  Enjoy!

Recipe shared at Strut Your Stuff Saturday and Weekend Potluck.

Chocolate Zucchini Cake
Original recipe from King Arthur Flour

1/2 cup (8 tablespoons) butter

1/2 cup vegetable oil

1 3/4 cups sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup sour cream, buttermilk, or yogurt

1 1/2 cups all purpose flour

1 cup whole wheat flour **or omit and use 2 1/2 cups all purpose flour

3/4 cup cocoa powder

2 teaspoons instant coffee granules **optional

3 cups shredded zucchini (about one 10" zucchini)  * I used the shredder blade on my food processor

1/2 cup chocolate chips

Icing
1 cup chocolate chips

1. Preheat oven to 325 degrees.

2. In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.

3. Beat in the eggs.

4.Stir in the sour cream, buttermilk, or yogurt alternately with the flour.

5..Add the cocoa and espresso powder, mixing until smooth.

6. Fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into greased 9x13 pan.

7. Bake the cake for 30 to 35 minutes, until the top springs back when touched.

8. To ice the cake: Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean.

9. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.