Ah summer. Backyard gardens. Lots of fresh zucchini. I have this giant zucchini that has been just starting me down. My kids don’t like zucchini but they do like chocolate. Shhhh. I am tricking them. Whatever. They are getting chocolate so it’s not that bad of a deal, right? I found this recipe over at Babble which has rave reviews and my house smells divine. Why is it that baking makes me feel like such a domestic goddess? I mean seriously. I feel like Wonder Woman right now. All because I baked a couple of cakes. I’m coming off of a bad run of a nasty migraine and feeling so behind on life stuff so if baking makes me feel awesome, I’ll take it 🙂
Adapted from Food Network
2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chips
Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.
In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.
In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.
Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Makes 2 cakes.
Whats your favorite zucchini recipe?