Chocolate Zucchini Cake

We decided to try our hand at a garden this year. First one ever. There’s quite a few foods that grow well in the area, so we figured we’d better get those first, then expand next year. We planted zucchini, pumpkins, cantaloupe, sweet potatoes and tomatoes. And a couple watermelon plants.

The zucchini, pumpkins, and cantaloupe plants are absolutely huge. We’ve began harvesting our zucchini, which Pierce finds very fun. He loves carrying these 18-inch zucchini up to the house. Our neighbors came by a couple days ago with a bag of the same vegetable; they have way more than they can eat (2 adults, a small child and a baby).

Sooo….I’m left with more zucchini than I want to eat plain! I checked out some recipes and found one that appeared appealing, so I thought I’d try it out. I’m all for experimenting with recipes and trying something new. It was actually a chocolate zucchini brownie recipe, but it came out more cakey. But quite good!!

Here’s the recipe in case anyone’s interested. I tweaked it to fit my lifestyle (used ww flower for white, splenda for white sugar, and applesauce for oil).

  1. 2 c ww flour
  2. 1 tsp salt
  3. 1 1/2 tsp baking soda
  4. 1 c splenda
  5. 1/3 c unsweetened cocoa powder
  6. 2 c shredded zucchini
  7. 1/2 c unsweetened applesauce
  8. 2 eggs
  9. 1 tsp vanilla

Preheat oven to 350 F. Mix the dry ingredients. In a separate bowl, mix the wet. Then combine them and mix well. Pour into a 8×10 baking dish and bake for about 20 minutes.

And, I assure you, you can’t taste the zucchini; great way to make a healthy dessert!