Chocolate Zucchini Cake

By Jan Pinnington

This Chocolate Zucchini Cake is moist and flavorful.

• Nonstick spray
• 1 cup white flour + 1 cup whole wheat flour
• 1 tsp. salt
• 1/4 tsp. baking powder
• 2 tsp. baking soda
• 4 tbsp. cocoa powder, unsweetened
• 3 eggs
• 1/2 cup white sugar (organic)
• 1 1/2 cups brown sugar (organic)
• 1 cup vegetable oil (organic)
• 1 tbsp. vanilla
• 2 cups grated zucchini, moisture removed
• 1/2 cup mini semi-sweet chocolate chips
• Powdered Sugar

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 baking pan with nonstick spray.
3. Measure dry ingredients into a large mixing bowl.
4. Whip eggs and then stir in sugar, oil, vanilla and zucchini.
5. Fold into dry ingredients until combined.
6. Fold in chocolate chips.
7. Bake for 45-55 minutes or until a toothpick comes back clean from center of cake.
8. Let sit and cool completely.
9. Dust with powdered sugar.

*Recipe Adapted from Hoosier Homemade.com

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com

Sign up here to start your free subscription to MidlandsLife!