Wednesday, September 23, 2009

Chocolate Zucchini Carrot Spice Cake

If you have ever grown zucchini (or had a friend or neighbor who has) you know that this is the time of year for baseball-bat-sized vegetables that aren't good for much other than the compost bin. But this cake, oh my, this cake is so moist, so perfectly chocolaty without being over-sweet, that you'll never regret letting your zukes stay on the vines too long again (or you might go beg your friend to rescue one from the compost heap in exchange for a slice). I don't do nutritional information, but this has to be relatively healthy - no butter and lots of veggies.
It's so good, you'll even buy zucchini to make it. My Mom often made this at the holidays and it's always a hit. It doesn't even need ice cream on the side and I never say that about cake.

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1 teaspoon each of:
   baking soda
   baking powder
1/2 teaspoon each of:
1 1/2 cups grated zucchini
1 1/2 cups grated carrots (peeled first)1 bag (16 oz) chocolate chips
1 cup oil (canola or something other than olive)
4 eggs

  • Preheat the oven to 325 degrees and oil a 9x13 pan.
  • Sift all of the dry ingredients together into a large bowl (or the bowl of a mixer).
  • Stir in the carrots, zucchini, and chocolate chips.
  • Beat the eggs and oil together until well combined.
  • Add the wet things to the dry things and mix well.
  • Pour into the prepared pan.
  • Bake for 50 to 55 minutes. If you test with a toothpick you might spear a gooey chocolate chip and that might make it seem like it's not done. Mine took the full 55 minutes.
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