Now after another recipe, I only have half of my zucchini left. This was again an excellent recipe. Went great with ice cream!
I modified only slightly. The original recipe was found at The American Egg Board’s website.
Chocolate-Chocolate Chip Zucchini Cake
(Makes 12 servings)
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt, optional
1 cup sugar
1/2 cup butter or margarine, softened
3/4 cup applesauce (2 individual packaged servings)
1 tablespoon vanilla
2 cups shredded zucchini (about 1 1/2 to 2 small, 10 oz.)
1 cup chocolate chips
In medium bowl, stir together flour, cocoa, baking powder, baking soda, cinnamon and salt, if desired. Set aside. In large mixing bowl at medium speed, beat together sugar and butter until light and fluffy. Beat in applesauce, eggs and vanilla until thoroughly blended. Reduce mixer speed to low and gradually beat in reserved flour mixture. Gently stir in zucchini; then chocolate chips. Pour into lightly greased and floured 9-cup fluted tube pan.
Bake in preheated 350Â°F oven until cake tester inserted in center comes out clean, about 60 to 70 minutes. Cool on wire rack 10 minutes. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Cool completely. Dust with confectioners’ sugar.