I keep zucchini in the freezer in 2 cup portions so it's easy to make this year round. |
I used a mix of black and white bean puree since that is what I had in the freezer. |
When you thaw the zucchini, there is a lot of water in the bag. Dump it all in the cake. |
Mix. |
Bake. |
With the beans and no eggs - they are a great cake texture! |
Chocolate Zucchini Cake | |
Don't hesitate to replace three-quarters of the oil with applesauce or black bean puree for a healthier cake. | |
1 cup vegetable oil | 1 tsp baking soda |
1 ¾ cup sugar | ½ tsp baking powder |
2 eggs | ½ tsp cinnamon |
1 tsp vanilla | ½ cup reconstituted powdered milk |
2 ½ cups all-purpose flour | 2 cups shredded zucchini |
¼ cup cocoa | |
Mix all ingredients except zucchini. Fold in zucchini and pour into greased 9x13-inch pan. Bake at 325° F for 45–50 minutes or until a toothpick comes out clean. Cool and frost with your favorite icing. I bake this in a 10 inch Dutch oven using 8–10 coals on the bottom and 14–16 coals on top for 60 minutes. It works out great. I also do it as muffins for breakfast and everyone loves them. Sometimes we add chocolate chips. |
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