It's that time of year again. The time of year when zucchini plants suddenly enter hyper-drive and produce a new zucchini every 3.7 seconds. Or so it seems. I love to bake with zucchini because it adds unbelievable moisture and texture to cakes, breads, and muffins. Plus, it's a great way to get kids to eat vegetables! (I won't tell them if you don't.) If you're looking for a way to use your bumper crop, try this delicious cake. It is so moist, I don't recommend using a frosting.
Chocolate Chip Zucchini Cake
- 1 cup butter
- 1-¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups zucchini, grated
- 2-½ cups flour
- 1 teaspoon baking soda
- 5 tablespoons cocoa powder
- ½ teaspoons salt
- ½ teaspoons ground cinnamon
- ½ cups buttermilk
- 1 cup chocolate chips
Directions: Preheat oven to 350 degrees and prepare a 9x13 pan with cooking spray. In a large bowl, mix butter until creamy. Add sugar and beat until smooth. Beat in eggs until light and fluffy, then add vanilla. Stir in grated zucchini.
In another medium bowl, combine flour, baking soda, cocoa powder, salt and cinnamon. Add the dry ingredients to the zucchini mixture, alternating with the buttermilk, until all combined. Pour batter into the prepared pan and sprinkle with chocolate chips.
Bake for 40-45 minutes or until cake tests done. Cool and serve.
Bonus Zucchini Tip: Enjoy this late-summer flavor all year round by freezing your excess zucchini. Use a food processor blade to quickly grate and/or puree zucchini. Then, put measured portions (2 cups is fairly standard for most recipes) in sealed bags and freeze until you're ready to use!
