No I didn't stutter I just made a delicious cake that happens to have a double dose of chocolate.
Our garden this year decided to produce zucchini the size of my forearm which has meant needing to find many uses for this large squash.
Enter the chocolate chocolate chip zucchini cake.
My children are always fans of cake and adding a little chocolate to it never hurts.
3 flax eggs
1 C vegetable oil
2 C cane sugar
1 Tbsp vanilla extract
3 C grated zucchini
2 C all purpose flour
1 C white wheat flour (King Arthur is what I used)
3 Tbsp unsweetened cocoa powder
1 tsp sea salt (I used pink Himalayan)
1 tsp baking soda
1/4 tsp baking powder
1/2 C chocolate chips
Prep the flax eggs first by taking 3 Tbsp ground flax meal and combining with 9 Tbsp water. Whisk together and allow to sit for a minute or two until thickened.
To the eggs add your vegetable oil, sugar, vanilla extract, and zucchini. Mix until thoroughly combined.
In a separate bowl combine the remaining ingredients, except for the chocolate chips, and then slowly incorporate with the bowl of wet ingredients.
Once combined pour in your chocolate chips and mix some more.
You can bake this in either 2 loaf pans or a bundt pan (just be sure to grease and flour the pans).
Bake at 325 degrees for 1 hour (about 40 minutes if you are using a convection oven).
Allow to cool for 10 minutes in the pan and then turn it out onto a plate.
I ramped up the dessert aspect of this by adding a glaze.
1 C powdered sugar
2 Tbsp almond milk
1 tsp vanilla extract
I poured this over the top and YUM!
I hope you all have a wonderful Tuesday and be sure to enter my Almond Breeze almond milk giveaway (it ends tomorrow, Wednesday August 8th).