Hi all: I needed to use up the huge zucchini I grew this year in my garden and what better way than to make chocolate zucchini cake. I got this recipe from my good friend Andrea, who is a dietitian, so I know this is the healthiest version you can find. Her recipe originally called for 2 eggs, but I didn't have any, so I had to improvise. I opened up my fridge and saw yogourt, so I decided to try it. Well, let me say, the cake turned out really good and the texture was very light and moist. I think I may use yogourt from now on.
Here is Andrea's original recipe, to which I have made some alterations.
Chocolate Zucchini Cake
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1/4 c. Butter (I used Vegan Becel margarine - we have to avoid lactose in this house; check your labels.... You will be surprised to find lactose/whey in your regular margarines)
1 + 3/4 c. Sugar
2 eggs (I used about 1/2 c. Liberte vanilla Greek yogourt instead. I think the high protein content in Greek yogourt makes this work.)
2 + 1/2 c. Flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
4 Tablespoons cocoa powder
1/2 c. Oil (I used canola oil)
1/2 c. Sour milk (use regular milk and add approx. 1 Tablespoon vinegar)
2 c. Shredded zucchini (washed; leave peel on)
1/2 c. Chocolate chips
1/2 c. Nuts (I did not use nuts)
Preheat oven to 350 degrees. Grease and flour, 2 small loaf pans. Beat together the butter (margarine), sugar and eggs(yogourt). Add cocoa, oil, sour milk and vanilla and beat until mixed. Measure dry ingredients in a separate bowl, mix together and then beat into wet ingredients slowly.(I usually add dry ingredients in 3 batches). Add zucchini and chocolate chips (and nuts, if using). Fold these into the batter. Bake for approx. 50-60 minutes or until cake testrer (bamboo skewer) comes out clean. My oven actually only took about 47-48 minutes to bake, so watch your loaves carefully.
Enjoy with a cup of coffee; decadent indulgence! Did I mention this is healthy for you? I am sure it counts for daily servings of vegetables.
Enjoy!
Rosie
