I was in the mood for chocolate this weekend and decided why not try chocolate and zucchini. I know it sounds a bit weird but it was probably one of the moister cakes I have ever made. The shredded zucchini added tons of moisture to the batter and it helped give the cake a fluffy texture. I made my cake in a loaf pan but it can be made in any size pan. The cooking time might differ a little depending on what pan you use. If you do not want to make it into a cake, another option is to make cupcakes. I do not frost this cake but if you want to add more chocolate to it, a chocolate ganache would be perfect.
Ingredients: (makes 1 loaf)
1 1/4 Cup All-Purpose Flour
1/4 Cup Cocoa
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 Cup Sugar
1/2 Cup canola oil
1 teaspoon vanilla
1 Cup packed shredded zucchini
1/2 Cup Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees. Spray loaf pan with cookie spray.
Blend together eggs and sugar with electric mixer until pale yellow and smooth. Add oil and vanilla.
In a separate bowl sift together flour, cocoa, baking soda, baking powder, and salt. Add dry ingredients and zucchini into mixer until just combined. Do not over mix. Stir in chocolate chips.
Pour into pan and even out.
Bake for 40-50 minutes until toothpick come out clean. Top is cracked and springy to the touch.