Andrea's Chocolate Zucchini Cake
| Prep Time: 30 min | Serves: 16 |
| Cooking Time: 55 min | Yield: 16 slices |
Adapted by my friend Andrea T. from The Zucchini Cookbook by Paula Simmons.
Ingredients
- 1/2 cup Unsalted Butter
- 1/4 cup Vegetable Oil
- 1/4 cup Unsweetened Apple Sauce
- 1 3/4 cups Sugar, Granulated
- 2 Omega-3 Eggs
- 1 tsp Pure Vanilla Extract
- 1 1/2 cups Sour Milk
- 1 tsp Vinegar, Cider
- 3 cups Unbleached All-purpose Flour
- 4 tbsp Organic Unsweetened Baker's Cocoa
- 1/2 tsp Baking Powder, Sodium Free
- 1 tsp Pure Baking Soda
- 1/2 tsp Cinnamon, Ground
- 1/2 tsp Cloves, Ground
- 2 cups Zucchini (raw)
- 1/2 cup Real Milk Chocolate Chips
Directions
Grease and flour 1 9 x 13 inch or two 8 x 4 inch loaf pans.
Prepare sour milk by combining the milk with the vinegar, stir, and allow to stand 5 minutes.
Preheat oven to 325 degrees.
Peel and finely cube the zucchini. Works best with finely chopped rather than shredded zucchini.
Cream the butter and add the sugar, oil and applesauce. Add eggs, vanilla and sour milk.
In another bowl mix the dry ingredients EXCEPT the chocolate chips. Add the dry ingredients to the wet ingredients 1 cup at a time mixing between additions. DO not over beat.
Fold in the zucchini. Divide into the prepared loaf pans. Spread and top with a sprinkling of milk chocolate chips.
Bake 55 minutes for loaves. 40-50 minutes for sheet pan. Bake until a toothpick comes out completely clean.
Cool on a rack for 10 minutes. Turn out onto rack to cool completely.
Delicious served warm with vanilla ice cream or whipped cream.