Chocolate Zucchini Cake
Put your summer garden zucchini to dessert-pleasing use in this moist cinnamon-scented chocolate cake.
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt, optional
1 cup granulated sugar
1/2 cup butter or margarine, softened
3/4 cup applesauce
4 large eggs
1 tablespoon vanilla extract
2 cups shredded zucchini (about 1 1/2 to 2 small, 10-ounces)
Powdered sugar for dusting
- In medium bowl, stir together flour, cocoa, baking powder, baking soda, cinnamon and salt, if desired. Set aside.
- In large mixing bowl at medium speed, beat together sugar and butter until light and fluffy. Beat in applesauce, eggs and vanilla until thoroughly blended. Reduce mixer speed to low and gradually beat in reserved flour mixture. Gently stir in zucchini. Pour into lightly greased 9-cup fluted tube pan.
- Bake in preheated 350°F (175°C) oven until cake tester inserted in center comes out clean, about 60 to 70 minutes. Cool on wire rack 10 minutes.
- With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Cool completely. Dust with powdered sugar.
Makes 12 servings.
Recipe provided courtesy of The American Egg Board.