Sneak-ret Ingredient Chocolate Cake

Tam D

By
@methodmaven

This recipe is a fabulous way to use up that zucchini, and it's a sneaky way to get your family to eat more vegetables ;) It's moist and delicious, and needs no frosting or topping!


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Comments:

Serves:

12-16

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1/2 c
butter
1/2 c
vegetable oil
1 3/4 c
sugar
2
eggs
1 tsp
vanilla
1/2 c
buttermilk or sour milk

----------

2 1/2 c
flour**
3 Tbsp
cocoa powder or carob powder
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
1/2 tsp
cloves
2 tsp
cinnamon

-----------

2 c
grated zucchini
1/2 c
raisins
1/2 c
chopped nuts, optional
1/2 c
chocolate or carob chips

Directions Step-By-Step

1
Preheat oven to 350 degrees. Prepare a bundt pan with food release spray.
If you don't have buttermilk, you can sour regular milk with 1 1/2 tsp. vinegar. Stir and set aside.
2
With a mixer, cream together the butter, oil, and sugar. Beat in the eggs, vanilla, and buttermilk or sour milk.
3
In a separate bowl sift together the dry ingredients. Add the raisins and nuts and stir to coat.
(Coating the raisins and nuts with flour helps prevent them from sinking.)
4
Add the flour mixture to the creamed mixture, stirring to combine thoroughly. Stir in the zucchini, making sure to break up any clumps, and the chocolate/carob chips.
5
Pour the batter into the prepared bundt pan. Bake at 350 degrees for 45-60 minutes. Test for doneness -- baking time depends on how much moisture is in the zucchini.
6
Allow to cool 5-10 minutes, then turn out cake onto serving plate. Cool to room temperature. Serve.
7
NOTE: For special occasions, this cake is wonderful served with whipped cream or ice cream.

NOTE: You can shred your zucchini in two cup amounts and store it in zip-top
bags in the freezer. When you're ready to make this cake, thaw the zucchini, and drain it a bit, then proceed as though it were fresh :)

**We're gluten intolerant, so I use Bob's Red Mill brand All Purpose Baking Flour, with a little coconut flour for extra nutrition and flavor. You can substitute up to 25% of the flour in a recipe with coconut flour.

About this Recipe

Course/Dish: Cakes, Chocolate, Other Snacks
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy