I still remember the first time Nana made this cake. We had given her a couple bags full of zucchini from our garden. We never thought that she could possibly ever use them all. She assured us that she could use them, and then she asked us to bring her more. We thought she was crazy.
The next time we went to Nana’s house, she gave us some of this cake. From the first bite, I was convinced. “Okaay, take all our zucchini and give it to Nana!” Apparently she found this recipe in the newspaper or in a magazine and wanted to try it. It was “healthy” because it was made with egg whites, low fat buttermilk, and the obvious: zucchini.
What makes this cake so special? Well, it’s moist and has good flavor. It isn’t too sweet or rich and has just the right amount of chocolate. And there’s just a slightly spicy flavor with the added cinnamon. All in all, it’s a perfect combination. The best part, though, is that you get to do something different with your abundant summer zucchini harvest.
Chocolate zucchini cake recipe:
2 ½ Cups all purpose flour
½ Cup cocoa powder
1 ¼ tsp baking powder
1 ¼ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
2 Cups sugar
1 Cup egg substitute
¾ Cup canola oil
½ Cup low fat buttermilk
1 ½ tsp vanilla
½ tsp almond extract
¾ lb zucchini, grated (about 2-3 cups)
Preheat oven to 350 degrees. Mix flour, cocoa, baking powder, salt, baking soda, and cinnamon together. In a separate mixing bowl, beat egg substitute until frothy. Gradually add sugar, oil, and buttermilk. Add vanilla and almond extract. Fold in zucchini and then the dry ingredients. Pour mixture into a 10 inch tube pan that has been prepared with cooking spray. Bake for one hour, or until done. Cool for 10 minutes and take out of pan and cool on a wire rack.
I’d love to hear…do you have any favorite desserts that are made with a vegetable? My mom tried once to make this cake for my little cousin’s birthday. She couldn’t sneak the “little green things” past him though… he still wouldn’t touch it even though it was chocolate!