It’s dessert and vegetables at the same time! This chocolate zucchini cake is moist and delicious and perfect for any occasion.
Serves: 8-12
Ingredients:
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 1/2 cup applesauce
- 1 egg (beaten)
- 1 tsp vanilla
- 1/2 cup unsweetened almond milk
- 2 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups shredded zucchini
Instructions:
- Heat oven to 350 degrees. Prepare your 9X13 pan by lightly greasing it with butter or spray oil. Then add about 1/4 cup of flour and gently shake the pan side-to-side to cover the bottom of the pan with a thin layer. Discard excess flour.
- Cream butter and sugar together with an electric mixer.
- Add applesauce, egg, vanilla, almond milk, mixing a little after each addition. It’s okay if it looks a bit lumpy.
- In a separate bowl, combine flour, cocoa, baking soda, and salt.
- Mix dry ingredients into wet ingredients a little at a time.
- Shred zucchini using a box grater. If the zucchini releases a lot of water, drain away the excess, but do not press the zucchini to release more. Fold zucchini into the batter.
- Pour the chocolate zucchini cake mixture into the prepared 9X13 pan. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
This recipe is contributed by OPL community member Joanna Leigh Henry.
Eat your veggies. Save the planet.
Eating more fruits and vegetables is good for you and the planet. Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community. Gather your family and friends and enjoy sustainable eating together!
