Saturday, June 19, 2010

I'm lifting this from Knock-Off Wood.  I plan to make it before this post hits but I'm also preloading the recipe (it's May 19 now) so this may not be tested before it posts.  Cocoa is typically a safe ingredient.  The chocolate bar is trickier.  Most contain soy lecithin.  Hopefully I'll find one or edit it out before this goes live.

Ana's Organic Dark Chocolate Whole Wheat Zucchini Cake

2 Large Organic Zucchinis, finely grated
1 1/2 Cups Organic Sugar
1 1/2 Cups Organic Oil (I use Olive Oil)
4 Large Organic Eggs
1 Cup Organic White Flour
1 Cup Organic Wheat Flour
2 t Baking Soda
1 t Baking Powder
1 t Cinnamon
3/4 Cup Cocoa
1 Dark Chocolate Candy Bar Pieces (Optional, my fav is Green & Blacks 70% Cocoa)

 1.  Wet Ingredients.  Grate the zucchini and mix with the sugar.  Set aside.  Crack your eggs and mix into the zucchini.  Add the oil.  I like to use Olive Oil because it's the healthiest, but I ran out tonight and had butter on hand, and it was delicious!  I haven't used applesauce with this recipe, but I bet it would be great.

2.  Dry Ingredients.  Mix all the dry ingredients together, fold into the wet ingredients.  Toss in the candy bar pieces (you can also use chocolate chip pieces).

3.  Bake.  Bake in a greased pan at 350 until you can smell fresh chocolate cake.  Check with a fork.  Don't overcook.  Enjoy! 

1 comment:

  1. I did get around to making this and it was awesome. I'm not an organic devotee so I used regular everything. I also subbed in half applesauce and half oil for the amount of oil in the recipe.

    My son has never reacted to Hershey's cocoa powder so that wasn't a problem. The chocolate bar was 100% chocolate, very finely chopped, and tossed in sugar to make it a bit less bitter. I baked them as mini-muffins according to the directions on the pan.