Chocolate Zucchini Cake
This used up almost a whole huge zucchini
2 cups flour
2 cups sugar
3/4 cup cocoa
1/2 tsp cinnamon
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup unsweetened applesauce
1/2 cup vegetable oil
3 cups grated zucchini (unpeeled) I did the zucchini in my mini food processor
Stir together all dry ingredients. Add eggs, applesauce and oil, mix thoroughly with spoon (do not use electric beaters). Stir in grated zucchini. Pour into prepared Bundt pan, 350 degrees, 50 min. to 1 hour.
This came out moist, delicious and its even sort of healthy. I did not frost, just sifted some 4x sugar on it to look pretty. Next time I think Ill omit the cinnamon, it detracts slightly from the chocolatiness. And there will be a next time as daughters garden has LOTS of zucchini waiting.
many years ago when we had a garden full of zucchini. My three boys liked it, too.
is that one medium sized one?
I remember the days before we developed a squash bug problem, the zucchini would double in size overnight if you missed one
I didn't have a Bundt pan, but I found a conversion chart on allrecipes that said a 13x9 would hold it. It didn't. I filled the cake pan 1/2 way, and had enough batter left to make 12 small cupcakes (not mini-cupcakes).
Cook time was just over 40 minutes for the cake. About 18 minutes for the cupcakes.
I used 1/2 the cinnamon that the recipe called for, and I will do as you did and w/ the 4x sugar.
I grated the zucchini by hand (that's some serious work).
Im embarrassed to admit that after 2 days the cake is 3/4 gone, and DH didnt have any (he rarely eats sweets). I tell myself its healthy with all that zucchini in it.