This recipe is one of my favorite ways to use zucchini. The cake is moist, chocolaty, and perfect topped with whipped cream. This brings back memories of summer with my Grandma and Grandpa :) You can't even taste the zucchini!
We've recently made them into cupcakes... and we are loving that way to enjoy this cake.
Grandma's Chocolate Chip Zucchini Cake - Grandma
- 1/2 C applesauce
- 1/6 C oil
- 1/2 C packed, and slightly heaping brown sugar
- 1/2 C white sugar
- 2 eggs (or 1 egg + 1 egg white)
- 1 tsp. vanilla
- 1/2 C buttermilk (or, 1/2 C milk + 1 T vinegar)
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. cloves
- 1/2 tsp. baking powder
- 2 1/3 C flour (I mix white and whole wheat)
- 4 T cocoa powder (dark chocolate is our fav!)
- 2 C shredded zucchini
- Dark chocolate chips, to taste
Cream together applesauce, oil and sugars.
If you don't have buttermilk, make some sour milk, and allow it to "curdle" while you mix together the dry ingredients.
In a separate bowl, combine dry ingredients and mix well.
Add eggs and sour milk to the sugar applesauce mixture.
Then, add dry ingredients to wet ones and stir to combine.
Stir in zucchini.
Pour into a greased 9x13 pan.
Or, divide batter among 24 muffin cups.
Sprinkle dark chocolate chips on top. Bake at 325 for 40-45 minutes, until a toothpick comes out clean. If baking cupcakes, check after 25-30 minutes.
Allow the cake to cool before slicing and serving.
If making cupcakes, remove the cupcakes and place them on a cooling rack.
Serve with fresh whipped cream.
This recipe is linked to: Chocolate Friday, Recipe Sharing Monday, Tasty Tuesday, Ingredient Spotlight