I really like to use zucchini as an ingredient in baked goods. It seems to give the items an extra dose of moisture that results in a terrific texture for breads, muffins, or, in this case, cake. This cake, which I found at Chocolate, Chocolate and More, would be delicious with a fruit or Jell-O salad on the side or just eat it by itself with a big ol’ cold glass of milk. Mmmm!
2 1/2 cups all purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 1/2 cups granulated sugar
2 tsp. vanilla extract
1 cup vegetable oil
2 cups packed grated zucchini
1 1/2 cups semisweet chocolate chips
Preheat oven to 350 degrees and prepare to loaf pans by spraying them with non-stick spray. Combine the flour, cocoa, baking soda, baking powder and salt on a plate and set aside. I prefer using a paper plate for this because it makes it easier to pour into the mixer later.
In a medium mixing bowl, beat eggs and sugar until they are light and fluffy. This takes about 2 minutes. Add in the oil and vanilla and stir to combine.
While your mixer is running on low, slowly add the flour mixture to the egg/sugar mixture. Beat until just blended. Fold in the shredded zucchini and chocolate chips.
Pour the batter into your prepared loaf pans and bake for 50 to 60 minutes. Mine were perfectly done after 50 minutes so be sure and check them at that time. Allow the loaves to cool for 10 minutes, then turn them out of the pan and cool completely. Slice and enjoy!