Death by Chocolate Zucchini Cake

 

This summer my mother-in-law gave me a huge zucchini from her garden to take home. We ate half for dinner and with the other half I made dessert. I found this delicious chocolate zucchini cake recipe from Crystal on one of my favorite blog sites Everyday Food Storage. This amazing cake is super moist, ooey and gooey, and oh so chocolaty! The best part about it is that it’s a snack cake…meaning… you don’t have to bother frosting it! I love that it also has whole wheat flour in it, making it healthier too. I doubled the recipe so we were still eating on it a few days later and it was still moist and delicious.

Death by Chocolate Zucchini Cake
Submitted by Kelly Marsden

This makes one 8 inch pan, if you want it for a 9×13 pan just double the recipe.

1/2 cup Brown Sugar
1/4 cup White Sugar
1/4 cup Butter
1/4 cup Oil (or Applesauce)
2 Eggs (if you’re doubling the recipe use 3 eggs)
1 tsp. Vanilla
1/4 cup Buttermilk
1 1/4 cup Whole Wheat Flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
3 Tbsp. cocoa (I used dark chocolate cocoa)
2 cups grated Zucchini
1/2 cup Chocolate Chips

Preheat oven to 325. Cream together brown sugar, white sugar, butter and oil in a large bowl. Add eggs, vanilla, and buttermilk and stir well to mix. In a separate bowl mix remaining dry ingredients together and add to mixture. Fold in grated zucchini. Pour into greased, floured 8 inch round cake pan or 8×8 pan. (If doubling use 9x13 pan.) Sprinkle the top of cake with chocolate chips and bake at 325 for 30-35 minutes or until inserted toothpick comes out clean.