Zucchini: Part 2

Are you tired of zucchini yet? Not me! For Part 2, I wanted to make something sweet. I looked at a lot of recipes and combined a few to make this delicious very chocolatey cake that was actually pretty healthy, too.

Zucchini & Chocolate Cake

1 ½ cups all-purpose flour
½ cup whole wheat flour
½ cup unsweetened cocoa powder (I used Navitas Naturals’ Raw Cacao Powder)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
¾ cup brown sugar
½ cup vegetable oil
½ cup yogurt
1 teaspoon pure vanilla extract
3 large eggs
2 cups unpeeled grated zucchini, from about 1-2 medium zucchinis
1 cup chocolate chips or dark chocolate chunks
Confectioner’s sugar

Serves 12

Preheat the oven to 350°F. Grease a 10-inch round 8 or 9-inch square pan.

In a medium bowl, combine together the flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and oil until fluffy. Add the yogurt, vanilla, coffee, and eggs, and mix well.

In another large bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much. Add remaining flour to batter. Mix until just combined (batter will be thick).

Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. Pour into the prepared cake pan, and level the surface.

Bake for 40 to 45 minutes, until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes before removing cake from pan. Sprinkle with confectioner’s sugar.