Hey there, fellow dessert enthusiasts! Today, I’m here to share a delightful secret recipe that will make your taste buds dance with joy – my Chocolate Zucchini Cake! Now, before you raise an eyebrow at the idea of veggies in a cake, trust me, this is a whole new level of deliciousness!
The Sneaky Veggie Twist
You might be thinking, “Zucchini in a cake? Are you pulling my leg?” But hold on, don’t knock it till you try it! The zucchini in this cake adds a beautiful moistness and subtle earthy flavor that pairs perfectly with the rich chocolaty goodness. Plus, it’s an excellent way to sneak some veggies into your diet (and even into your picky eaters’ diets) without them even noticing!
Time to Indulge
Once your chocolate zucchini cake has cooled down a bit, cut yourself a generous slice. The moistness of the zucchini, the richness of the chocolate, and the sweetness of the chips will blend together in a harmonious symphony of flavors. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
Final Thoughts
So there you have it, my friends – a scrumptious and surprisingly wholesome chocolate zucchini cake that’s bound to win the hearts of everyone who takes a bite. The best part? You can impress your friends and family with your baking skills while secretly knowing you’ve given them a dose of veggies too!
Give this recipe a try, and let me know how it goes in the comments. Happy baking, and enjoy your slice of chocolatey paradise! 🍫😋
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Chocolate Zucchini Cake
Description
A scrumptious and surprisingly wholesome chocolate zucchini cake that’s bound to win the hearts of everyone who takes a bite.
Ingredients
½ cup butter
½ cup canola oil
1 ¾ cup sugar
2 eggs
1 teaspoon vanilla
½ cup butter milk (or ½ cup milk and 1 teaspoon lemon juice mixed together)
2 ½ cups flour
4 tablespoons cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon allspice
½ teaspoon cinnamon
2 cups grated zucchini
½ – 1 cup semi-sweet chocolate chips
1/3 cup sugar
Instructions
Preheat oven to 350F. Grease and flour a 9×13 cake pan.
Cream the butter, canola oil, and sugar together. Add the eggs and vanilla. Set the milk with the lemon juice aside, or if you are using buttermilk, just keep it in a glass measuring container. Sift together the flour, cocoa powder, baking powder, baking soda, salt, allspice, and cinnamon. Add ½ the dry ingredients to the sugar mixture, followed by ½ of the milk. Repeat. Mixing just until combined. Add the zucchini and mix just until combined. Pour into the prepared pan and sprinkle the top with the chocolate chips, giving it the coverage you like. Then sprinkle the top with the sugar. Bake for 45 minutes.
