Zucchini Chocolate Cake

I live on a farm, have I ever told you that? It's not a moo-moo farm, but a U-pick farm that grows pretty much any fruit and vegetable that I could ever want. This post was inspired by a freakishly long zucchini, fresh from the garden that was starting to bad. Waste not I say! I've discovered that zucchini can be added to pretty much anything to make it more moist without altering the flavor. In this recipe, it makes for a deliciously moist chocolate cake that everyone is surprised to hear contains a healthy zucchini. 

Zucchini Chocolate Cake

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated zucchini (1 foot-long zucchini) 
• optional: 3/4 cup chopped walnuts or 3/4 cup chocolate chips, whipped topping or frosting

Healthier alternative: Replace half of the oil with applesauce and half of the all-purpose flour with wheat flour. 

Directions:

     1.  In a large bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt, and cinnamon.
     2.  Mix in the eggs and oil, then add the zucchini and any nuts or chocolate chips. If you have never worked with a zucchini before, here is what I did: I sliced it down the middle longways, removed the seeds, then grated it with the peel still on. I used a small hole on my grater so that the peel would not be noticeable. It was quick and easy.

     3.  Pour into a greased 9x13 baking pan and bake at 350 degrees for 50 minutes or until a toothpick inserted into the center comes out clean.
     4. Allow cake to cool completely before adding frosting.

*This recipe was compiled using the Allrecipes Chocolate Zucchini Cake III Recipe and the corresponding user reviews.