ZUCCHINI CHOCOLATE CAKE

It was our intention to play handbells in church once a month, but that hasn't worked out so well this year. We practice on Wednesday night and enough Wednesdays we had either snow or ice that caused the church to be closed on Wednesday. We finally were able to play this past weekend after having two practices. The two songs were not that difficult but were so pretty. They were received with loud applause. 

Saturday night church is at 5, but we had to be there by 4 to set up the tables, etc in the sanctuary and then practice the songs again. I decided I should bake something and take to share with the other "ringers". 

I found this recipe in a Light & Tasty magazine that my friend Pat gave me. It has zucchini in it, but I remembered to buy some Saturday morning when we went to Aldi. I decided to use Special Dark 100% cacao for the baking cocoa so it was nice and dark. Several members didn't eat a piece for different reasons (I have to remember Director Stacie can't eat chocolate.), but on my way out of church I saw Bob who also volunteers at the thrift shop and always raves about what I bring to share. I asked him if he would like a piece of the cake and he said "sure" so I took two pieces out for him and his wife. I still ended up bringing home several pieces for us to enjoy.

Click here for a printable version of just the recipe.

ZUCCHINI CHOCOLATE CAKE

1-3/4      cups sugar
1/2         cup oil
2            eggs, slightly beaten
2/3         cup unsweetened applesauce
1            teaspoon vanilla extract
2-1/2      cups flour
1/2         cup baking cocoa (I use Special Dark - 100% cacao)
1            teaspoon baking soda
1/2         teaspoon salt
1/2         cup buttermilk
2            cups shredded zucchini
1            cup (6 ounces) miniature semisweet chocolate chips
1/2         cup chopped pecans

Preheat oven to 350 degrees F. Lightly spray a 9 x 13 - inch baking pan with nonstick cooking spray. Set aside.

In a large mixing bowl, beat sugar and oil on medium speed for 1 minutes.

Add the eggs, applesauce, and vanilla;

beat 1 minutes longer.

Combine the flour, cocoa, baking soda, and salt with a whisk;

add to sugar mixture alternately with buttermilk,

starting and ending with flour mixture,

beating just until blended.

Stir in zucchini.

Pour into pan.

Bake for 20 minutes.

Sprinkle with chocolate chips and pecans.

Bake 10 - 15 minutes longer or until a toothpick comes out clean that has been inserted in near center of cake. (I baked mine 20 minutes. I checked doneness by pressing lightly on center. It is hard to find a place to insert the toothpick that it doesn't go through a chocolate chip.)

Cool on wire rack.

Cut into squares to serve.












May wrap individual servings in plastic wrap and store them in the freezer. They are great when warmed in the microwave.