Chocolate Zucchini Cake

I saw this pin for healthier chocolate zucchini brownies on Pinterest yesterday, and because I had a zucchini at the house and no specific plans for it, I decided to give them a try!

They turned out really good, but I’d definitely say that they’re cake more than brownies. And here’s the crazy thing: my kids have eaten this 2 nights in a row for dessert, raved like crazy about how delicious it was, and they still had NO idea there was zucchini in this until I told them. They actually love zucchini bread/muffins, but I didn’t tell them because I wanted an honest reaction to how they felt about it. (Sidenote: my not-picky, but doesn’t-really-love-desserts husband wasn’t a big fan, but he literally had one little nibble…I think with toppings he’d be won over.)

Here’s my variation on it, minus the frosting (we just spread a small amount of hot fudge, pictured below, on the top of the cake slice on our own plates).

1 C applesauce
1 C sugar
2 C flour (I followed the recommendation, doing 1 C white all purpose and 1 C wheat)
3 teaspoons vanilla extract
1/2 C unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp cinnamon
2 C shredded zucchini (I didn’t measure – I just used a fine cheese grater like this to shred a large zucchini) – blot a bit of moisture off the top, but don’t squeeze it dry.
 
Preheat oven to 350 degrees and grease 9×13 baking pan (glass).
 
In large bowl, mix applesauce, sugar, and vanilla together. In separate bowl, combine flour, cinnamon, cocoa, baking soda, and stir until well mixed. Add flour mixture to sugar mixture (the batter will be thick!), then fold in zucchini (the moisture from the zucchini really softens up the batter).
 
Spread evenly onto greased pan. Bake for 25-30 minutes. 
 
Top with a little chocolate syrup (Midnight Moo from Trader Jo’s), hot fudge (ours is from Aldi), salted caramel (again, Trader Joe’s)…whatever you have around! Frosting would be good, too, I just didn’t want to go to the effort or add that much fat and calories.
 
Enjoy!

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