Chocolate Zucchini Cake

We have zucchini coming out of our ears! And we don’t want it to go to waste! Just recently I found this recipe in FN Magazine and I have been etching to try it. I did do some modifications to add some of my own touches of course. PS it goes well with ice cream…..

Cake Ingredients:
1 medium Zucchini ( remove excess water)
1 1/2 cups AP flour, plus 1 TB
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/2 Tsp salt
1/2 tsp baking soda
2 oz dark chocolate chopped finely
2 oz of semi sweet chocolate chopped finely
1/4 tsp nutmeg
1/4 cup unsweetened coco powder
2 eggs
1/2 tsp vanilla

Topping
1 tsp canola oil
1/3 cup chopped dark chocolate
1 tsp honey

1. Preheat oven to 350. Spray pan with cooking spray and sprinkle/dust pan with flour.

2. Chop chocolate finely.

3. Place one Tb of flour in bowl of chopped chocolate and stir to coat.

4. Place flour, baking soda, coco, salt, and nutmeg in large bowl and whisk.

5. In medium bowl whisk eggs, sugar, applesauce, vanilla, and oil.

6. Add wet ingredients to dry.

7. Whisk until incorporated

8. Shred zucchini and drain excess moisture in pasta strainer

9. Fold zucchini into the wet mixture.

10. Fold in chocolate chips.

11. Pour batter into cooking sprayed 9 by 9 inch pan.

12. Bake on 350 for 30 to 32 minutes or until toothpick comes out clean.

Let cake cool for at least 20 minutes on wire rack before frosting.

12. Take 1/3 cup chopped chocolate and place in a microwaveable small dish with 1 tsp of canola oil, and 1 tsp honey.

14. Pour mixture over cake and frost with spatula to spread glaze evenly.

With ice cream ..