I had some zucchini and yellow squash that I wanted to use up and felt like baking. I also wanted to do something a little different than standard zucchini bread. My search lead to the recipe below, which might just become a go-to recipe when I want some nice moist chocolate cake. Also, I think that the cake tasted even better after sitting for a day, as opposed to fresh out of the oven.
Adapted from Fabulous Foods
3 cups shredded zucchini (DO NOT pat dry!)
* I used a combination of zucchini and yellow squash
¾ cup cocoa
1-2/3 cup flour
2 cups organic cane sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 eggs
1/2 cup butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350oF. Coat a 9-inch bundt pan with cooking spray and dust lightly with 2-tablespoons of the cocoa powder. Shred zucchini and set aside.
In a large bowl, combine cocoa, flour, sugar, cinnamon, allspice, nutmeg, cloves, baking powder and soda and salt.
In a small bow, combine eggs oil and vanilla.
Add egg mixture to dry ingredients and beat vigorously by hand until well blended (mixture will be very stiff and dry).
Stir in shredded zucchini until well blended, pour batter into prepared pan and bake for 50 – 55 minutes or until a cake tester comes out clean.
Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely.
