The addition of zucchini to cakes and breads is a great way to use this mild tasting vegetable. It makes the recipe more moist. Notice, in this recipe that there is no added water or milk. This particular type of zucchini seems to grow quickly but not to the point of becoming the size of a weapon!
Zucchini Chocolate Chip Cake
Makes one 3 quart Bundt Cake
2.5 C flour plus additional for dusting
1 tsp baking soda
1/2 tsp salt
2 sticks butter (not me, I used 1/2 smart balance margarine spread and 1 6oz container plain greek yogurt)
1 C Brown sugar
1 tsp vanilla
3 eggs
2 C grated zucchini
1 C chocolate chips
1/2 C walnuts
Preparation:
Preheat oven to 350 degrees. Grease bundt pan and dust with some flour, tapping out the excess.
Mix together flour, baking soda, baking powder, and salt unto a bowl. Then add butter, brown sugar and eggs. Mix at high speed about 2 minutes. Will be creamy.
Add zucchini, chocolate chips and walnuts. Batter will be thick.
Spoon batter into bundt pan, smoothing top. Bake in middle of oven. Bake until side begins to pull away from pan and a tester comes out clean, 45-50 minutes.
Cool cake in pan on a rack 30 minutes, then invert rack over serving plate. Cool completely.
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