A delicious summer dessert Chocolate Zucchini Cake, the perfect way to use up some of those extra zucchini. Serve it as a snack, dessert or even breakfast cake.
¼-⅓cupchocolate chips (small or regular, semi sweet or milk)
*Remove from fridge 45 minutes before using.
*If you use unsalted butter then add ¼ teaspoon of salt.
Instructions
Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch (20-23cm) cake pan.
In a medium bowl whisk together the flour, cocoa, salt, baking powder and nuts. Set aside.
In the mixing bowl beat together the sugar, eggs & yolk until light, about 3 minutes on medium/low speed, then beat in the melted cooled butter and then the grated zucchini add the dry ingredients and combine until smooth, about 1 minute.
Pour into the prepared cake pan, sprinkle with some chocolate chips if desired and bake for about 50-60 minutes test for doneness with a tooth pick (it may take more or less time depending on your oven). Let cool before serving. Enjoy!
Notes
You can easily make your own cake flour, for every cup of all purpose flour remove 2 tablespoons and substitute with corn starch, sift the two together and there you have homemade cake or pastry flour.