Chocolate Zucchini Cake
I wrote out some long stupid story about hiding vegetables in the dessert I fed my children. Obviously it was a delusional story since I have cats, not kids. Let's keep is short and sweet. Here's the recipe.
Ingredients
3 eggs
2 cups shredded zucchini
1 teaspoon vanilla
3 teaspoons butter, melted
1/2 cup chocolate chips (optional)
1 (18 1/4 ounce) box chocolate cake mix (any can be used)
1/4 cup sugar
Over a fine meshed sieve, grate your zucchini. The sieve will allow the excess water to drain out of the shredded zucchini. It holds onto a lot of water, which will make your batter runny so trust me and drain your zukes. I used 2 large zucchini from my garden and they yielded, after being thoroughly wrung dry, just over 2 cups.
To the shredded zucchini, add all remaining ingredients and mix well. Lumps are okay, so don't expect this to be smooth.
Pour into greased and 2 floured bread loaf pans or 1 loaf pan and 12 muffin cups (lined).
Cook for 45 minutes at 350°F.
Muffins 25 minutes at 350°F.
I did the loaf pan (for work) and the dozen muffins (for the roommates) and find it to be a great option.
Do not expect this to be at all like a dessert bread. This is truly cake. It's light, fluffy, and I really want to run downstairs and hoover the last 3 muffins. Peace out.
Bake, eat, & love!
Ingredients
3 eggs
2 cups shredded zucchini
1 teaspoon vanilla
3 teaspoons butter, melted
1/2 cup chocolate chips (optional)
1 (18 1/4 ounce) box chocolate cake mix (any can be used)
1/4 cup sugar
Over a fine meshed sieve, grate your zucchini. The sieve will allow the excess water to drain out of the shredded zucchini. It holds onto a lot of water, which will make your batter runny so trust me and drain your zukes. I used 2 large zucchini from my garden and they yielded, after being thoroughly wrung dry, just over 2 cups.
To the shredded zucchini, add all remaining ingredients and mix well. Lumps are okay, so don't expect this to be smooth.
Pour into greased and 2 floured bread loaf pans or 1 loaf pan and 12 muffin cups (lined).
Cook for 45 minutes at 350°F.
Muffins 25 minutes at 350°F.
I did the loaf pan (for work) and the dozen muffins (for the roommates) and find it to be a great option.
Do not expect this to be at all like a dessert bread. This is truly cake. It's light, fluffy, and I really want to run downstairs and hoover the last 3 muffins. Peace out.
Bake, eat, & love!
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