I hadn’t had zucchini cake or bread in ages, and with one large zucchini sitting in my crisper in need of use, I figured it was a good opportunity to make a dessert that provided a serving of vegetables! I made cupcakes as opposed to a cake. Since I didn’t frost them with anything, I think it’s easy enough to call them muffins and justify eating them for breakfast. Though in all honesty, I don’t think I’d feel the need to qualify eating cake for breakfast, anyhow!
Recipe Courtesy Of: Sandy (on allrecipes)
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs
- 1 1/2 cups vegetable oil
- 3 cups grated zucchini
- 3/4 cup chopped walnuts (I left these out.)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting (or leave unfrosted and it’s also delicious)!
Next time I’d probably try subbing some of the oil with applesauce, which was recommended by several reviewers but I didn’t happen to have any on hand. That way I could also reduce the sugar a bit. The cake was very tasty, but not as healthy as you’d think something with veggies in it could be!