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

Corn on the cob
Instructions:
    1. 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.
    2. Cream butter and sugar together (with an electric mixer)
    3. Add applesauce, egg, vanilla, almond milk, mixing a little after each addition (it will be a bit lumpy)
    4. In a separate bowl, combine flour, cocoa, baking soda, and salt
    5. Mix dry ingredients into wet ingredients a little at a time
    6. Shred zucchinis until you reach 2 cups.  If there is a lot of water, drain a little bit (but don’t press the zucchini), and then add it to the other ingredients
    7. Pour the mixture into the prepared 9X13 pan.
      Chef Joanna Henry

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