What a sneaky way to eat your vegetables! This cake is based on a recipe from Penzey’s Spices; I’ve increased the amount of spices and added cinnamon chips to give the cake added punch. The zucchini makes for a super moist cake yet disappears into the batter leaving diners none the wiser as to the secret ingredient. The total hands on time is less than 15 minutes so the cake comes together quickly. It is important to squeeze out as much liquid as possible from the shredded zucchini; if you don’t do so the cake may be too moist. Be sure to let it cool completely before slicing and serving. You can serve the cake as is or add a dab of whipped cream or vanilla ice cream to dress it up. Even the fussiest of eaters will love this–and they will be getting their veggies with their dessert.
CHOCOLATE – CINNAMON ZUCCHINI CAKE
1/2 cup butter, softened
1 3/4 cup sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup buttermilk
2 cups peeled, shredded zucchini, squeezed dry to remove as much liquid as possible
1 cup mini semi-sweet chocolate chips
1 cup mini cinnamon chips (available from King Arthur Flour)
- Preheat the oven to 350 degrees. Spray a 9 x 13 inch cake pan with baking spray and set aside.
- Peel and shred the zucchini. Place in a sieve over a bowl and press the zucchini to remove as much liquid as possible. Set aside.
- In a large mixing bowl cream together the butter and sugar.
- Beat in the eggs, oil and vanilla.
- Combine the dry ingredients in a separate bowl and add to the creamed mixture alternating with the buttermilk.
- Give the zucchini a last squeeze and stir into the batter.
- Pour into the prepared baking pan.
- Sprinkle the chocolate and cinnamon chips evenly over the top of the cake.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.