Last summer in an email from my mom, she instructed me that she had a zucchini and some carrots in her fridge if I wanted them while she was in Minnesota taking care of my Uncle. While making my grocery list I thought, mental note. Lynn has a zucchini. So only buy one instead of two for the meatloaf and use Mom’s.
So after yoga I went to my mom’s house to take out the garbage and recycling and took a gander in her fridge.
HOLY MOTHER OF GOD, there sat the zucchini.
I mean, look at the thing! It’s half the size of my daughter! I’m not impressed easily, but dang, my jaw dropped.
Well. That’s a lot of zucchini. What now? Google!
I typed in: what the heck do I do with all this zucchini? clicked I’m feeling lucky and was lead to chocolate cake.
This was one of the most moist cakes I had ever eaten. Thanks, zucchini.
Oh, and thanks, mom.
Here’s how to make it!
2 cups granulated sugar
3/4 cup applesauce
1 teaspoon vanilla
1/2 cup milk (I used 1%)
2 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 1/2 teaspoon baking powder
4 tablespoon cocoa
1 1/2 cups shredded zucchini
3/4 cups chocolate chips
Preheat oven to 350.
In a large bowl or stand mixer, beat applesauce and sugar until well mixed. Add in the eggs, vanilla and milk and continue to mix well. Meanwhile, mix all the dry ingredients together.
Slowly incorporate dry ingredients to wet in stand mixer until just mixed. Then add the zucchini. Lastly stir in the chocolate chips.
I made mine in a bundt pan. This requires an hour of baking. If you decide to make this into a sheet cake, bake at 325 for 45 minutes. You can also turn these into muffins if you so desire. If you do, then bake them at 350 for 25-30 minutes or until a toothpick comes out clean.
For the frosting, I used an old standby: my grandma’s.
12 oz package of semi-sweet chocolate chips
1 cup milk
1/3 cup sugar
In a saucepan, heat milk and sugar. Add chocolate chips and stir until melted. Let sit for a minute, then drizzle over top of cake.