We had a small garden this year, and it was pretty successful. We grew tomatoes, green beans, zucchini, cucumbers, carrots, onions, and potatoes. As suspected, our zucchini plant was pretty successful. Too successful. If you don’t have a green thumb, try zucchini next summer and I’m sure you’ll be successful. We had an abundance of zucchini, so I had to make this Fudgey Chocolate Zucchini Cake to get rid of the extra zucchini. This recipe was given to me by my husband’s aunt and I’ve adapted it to make it allergy-friendly. It is a moist cake, almost fudgey. Yummy chocolate, moist zucchini cake that does not need frosting. If you’re looking for a typical cake texture, this isn’t it. This cake is more moist like a fudge brownie.
This recipe makes a 9×13 cake that can serve 12 at least. My whole family loved it and didn’t think I needed to change the recipe one bit!
- ½ cup dairy & soy free margarine (I use dairy & soy free Earth Balance margarine)
- ½ cup oil
- 1¾ cups sugar
- ⅔ cup applesauce
- 1 tsp. vanilla
- 1¼ cups rice milk (or other milk alternative)
- 2 cups grated zucchini, drained (Sometimes I even push on zucchini with small bowl to squeeze out more moisture)
- 2½ cups flour
- ½ tsp. baking powder
- ½ tsp. salt
- 4 T cocoa
- ½ tsp. baking soda
- 1-1½ cups chocolate chips (I used Enjoy Life Mega Chunks & Mini Chips)
- Preheat oven to 325 F.
- Lightly grease a 9x13 glass baking dish.
- Cream margarine, oil, and sugar.
- Add applesauce, vanilla, and milk. Beat well.
- Add zucchini and mix.
- Add dry ingredients and mix well.
- Pour batter into greased 9x13 baking dish.
- Sprinkle chocolate chips over cake batter evenly.
- Bake for 45-55 minutes, or until done.
- Let cool slightly before serving.
What’s your favorite recipe to use zucchini in? This cake is probably my favorite. Does it count as a veggie side dish at dinner??