First of all, whoever heard of a Chocolate Zucchini cake and second of all, who is crazy enough to serve it for a child's third birthday party? [I am raising my hand to both!]
I received a HUGE zucchini from another mom at Parker's Vacation Bible School and I had no idea what to make with it. I made two zucchini bread loaves and still had about half of the zucchini left. Yes, it was that big; about the length of my forearm, but larger around.
So, I found the recipe for this Chocolate Zucchini cake and thought I would take a risk. I really made it for the moms at the party, but my son said he liked it better than my creative cupcakes baked in ice cream cones! Who knew?
I made the cake again recently for a neighbor as an "I'm sorry" gift and she said she wishes I had to say "I'm sorry" more often. [Although she might not feel the same way if I forget to watch her son again.]
The first time I made it, I substituted apple sauce for some of the oil and I also used Splenda for some of the sugar. The batter does fit in a Bundt pan, but I was able to make a couple of extra mini-muffins the second time for us so we could taste it. Enjoy!
courtesy of Curtis Aikens
Ingredients
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs
- 3 cups sugar
- 3 packs soft baking chocolate (or 3 squares, melted)
- 1 1/2 cups oil
- 3 cups grated zucchini
- 1 cup pecans, chopped
- 3 teaspoons powdered sugar
Directions
Mix first 4 ingredients and set aside. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve.
