The garden has gone crazy this year! Abundance abounds...and among my favorites is the zucchini. The first cake of the season has been made and is almost nearly gone, so it's time to repost the recipe. Its a family favorite!
Photo from previous year's cake 'cause the current one is almost gone :)
I stumbled across this recipe in Southern Living several years ago when my boys were little and didn't like many vegetables. Nothing like a little stealth cooking! This cake is so delicious and moist...you would never know it's packed full of zucchini. Here's the recipe:
Prepare a tubed cake pan (Bundt or straight sides) by greasing with shortening and dusting with cocoa (works like flour but doesn't leave your cake all white-powdery afterwards. And, it's more chocolate. What's better?)
Preheat oven to 350*
Combine these and set aside:
3 C all-purpose flour
1 1/2 t. baking powder
1 t baking soda
1 t salt
4 large eggs
3 C sugar
3 (1 oz.) unsweetened chocolate baking squares, melted (pop them in the micro for about 20 seconds)
1 1/2 C vegetable oil
3 C grated zucchini (I do mine in the food processor)
Beat the eggs at medium speed with an electric mixer, gradually adding the sugar and beating until well combined. Add oil and melted chocolate, continue beating until well blended. Gradually add the flour mixture beating at low speed until blended. Fold in zucchini. Pour into prepared pan and bake for 1 hour and 15 minutes. Let cool in pan for about 10-15 minutes, turn out onto cake plate and cool completely. Sprinkle with powdered sugar and enjoy!