Leftover zucchini? No problem! At the end of the zucchini harvest, I throw all the leftovers in the food processor and shred it. I then measure out two-cup portions and put in containers to be used in my favorite chocolate cake recipe.
Sshhh...there's no need to tell the kids about the nutritious benefits of the zucchini- let them eat cake!
Chocolate Zucchini Cake
• 1/2 cup canola oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup liquid (water, rice milk, soy milk)
• 2 cups shredded zucchini
1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan (or two 9 inch pans).
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Add one cup of liquid. Fold in the zucchini. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched.
• To make frosting, melt together 6 tablespoons of cocoa and 1/4 cup margarine (Fleischmann's unsalted margarine sticks are dairy free, but contain soy at this writing); set aside to cool. In a medium bowl, blend together 2 cups confectioners' sugar, 1/4 cup liquid (water, rice milk, soy milk) and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake before cutting.
*Sometimes I throw in some dairy-free chocolate chips into the batter for a Chocolate, Chocolate Chip Cake with Chocolate Frosting (I like to see how often I can use the word "chocolate" in the recipe title:)