Zucchini Chocolate Cake

Tanni made two desserts in the Gilmore Community Kitchen. She made a Zucchini Chocolate Cake and Loh Mei Chi. The Zucchini Chocolate Cake is best served after two or three days. A great dessert that you can prepare in advance.

What I liked of this recipe is that you can hardly detect the zucchini in the cake. It’s a great way to add vegetables into fussy kids diet without them knowing it. This will certainly be my secret weapon and I hope Arkensen and Nanzaro will not read this blog.

You may garnish the cake with a dust of icing sugar or with some cut fruits along with it.

Ingredients

• 1 cup of shredded zucchini (do not substitute with cucumber)
• 2 eggs
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract (or other flavour extract)
• 1/2 cup of vegetable oil
• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt

You may double the recipe but doubling all the ingredients except the vegetable oil to 3/4 cup and the egg to 3.

Click on the link below for the instructions.

Instructions

Preheat the oven to 350F and grease the loaf pan.

Sift the flour, baking soda and cocoa powder into a bowl.

Add salt and mix the dry ingredients well and set aside.

In another mixing bowl, combine the eggs and sugar.

Beat the egg mixture with a hand held mixer or by hand until it turns pale yellow.

Add vanilla extract and vegetable oil to the egg mixture and blend until smooth.

Add the shredded zucchin into the creamy egg mixture.

Add the dry ingredients into the egg mixtures and mix well.

Pour into greased loaf pan and bake for 35 to 45 minutes until a tester inserted into the center comes out clean.  Cool in the pan for 5 minutes before turning out to cool on a wire rack.

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