Sunday, July 28, 2013

Chocolate Zucchini Cake

Always on the lookout for creative ways incorporating our prosperous harvests, I find zucchini is the easiest of all to utilize.

This easy Devil's Food Cake is a great way of integrating some fiber and nutrition into a dessert chocolate lovers are sure to enjoy, with no one the wiser as to what you have put into the cake.

First, let me admit to cheating. I used a Duncan Hines Devil's Food Cake mix.

In lieu of water, I used 2-3 cups shredded zucchini, including the skin. The zucchini squash contains lots of water and electrolytes, making for a very moist cake. Though layer cakes are perfect for this recipe, a simple cake pan was used to accommodate limited refrigerator space.


Cake Mix (any flavor is fine)
3 eggs
1/4 cup oil
2-3 cups shredded unpeeled zucchini

Mix eggs, oil.
Add cake mix until blended well, but not overly beaten (too much beating will toughen the cake).

Add the zucchini, thoroughly blending. Pour into pans of your choice.

Baking time depends on your oven. This one actually baked 7 minutes sooner than it would have with water. My husband never knew about the zucchini until he had polished the cake off, and I told him.


1/2 brick cream cheese, room temperature
1/4 - 1/3 cup pure cocoa
1 tsp pure vanilla
1-3 tbsp cold water
3/4 box of 10x powdered sugar

(for less icing, reduce the ingredients)

This is a rich cake, and no one even knows vegetables are in it.

Have fun experimenting with unconventional ingredients in your daily baking!

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