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Bourkster's Chocolate Zucchini Cake

A not-too sweet, and healthy-ish cake perfect for transporting to celebrations and camping weekends. Recipe by Jeanie Bourke. • Zucchini can be grated and frozen in Ziplock bags for year round use-good way to use slightly overgrown garden crop. Hint: when frozen use all liquid when thawed • Variation: Substitute canned cherries for the zucchini, but it will be sweeter.

590cca5507b7022fade7a35b06a19410By Hockeynut25

Prep
Cook
Serves 12people
Ingredients
Wet ingredients:
1
stick butter softened
1/2
cup coconut oil (JB tweak, recipe calls for canola oil)
1 1/4
cups sugar
2
large eggs
1/2
cup plain yogurt (JB tweak, recipe calls for buttermilk)
1
tsp vanilla
Dry Ingredients
2 1/4
cup white whole wheat flour (if using white flour it calls for 2 1/2 C)
3
tbsp unsweetened cocoa powder (I usually heap a bit)
1
tsp cinnamon
1
tsp baking soda
1
tsp baking soda
1/2
tsp salt
Other Ingredients:
2
cups firmly packed grated unpeeled zucchini (including liquid, if prefrozen and thawed)
1 1/6
cup semisweet chocolate bits, divided (2/3 C scant mixed in, plus ½ cup on top)
1/2
cup chopped walnuts
Directions
1.
Grease and flour a 9 x 13 cake pan.
2.
Preheat oven to 325F
3.
Blend wet ingredients in electric mixer on low.
4.
While wet is blending, mix dry ingredients in bowl and whisk to blend and then add to wet.
5.
When blended add zucchini and scant 2/3 cup chocolate chips to the batter (JB tweak, it only calls for 1/2 C on top).
6.
Pour into baking pan.
7.
Top with remaining half cup chocolate chips and the nuts.
8.
Bake @ 325 for 40-50 minutes(start with 40 for more moist cake)
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