The chocolate hides all the zucchini inside, so it's a nice way to get the kids to eat extra vegetables. (And just like the Blueberry Zucchini Bread, you won't taste the squash.) The cloves add something a little unexpected to the taste.
I like to use a 9 x 13 pan and cut it into brownie-sized pieces. But you can easily use a bundt pan or muffin tins with this batter. Just adjust the baking time accordingly.
If there are any leftovers, this cake freezes perfectly.
Chocolate Zucchini Cake
Inspired by my Mom
2 cups all purpose flour (or 1 cup all purpose and 1 cup whole wheat flour)
1 cup white sugar or Splenda
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup applesauce
1/2 cup vegetable oil
3 cups grated zucchini
1 cup chocolate chips
1/2 cup mini chocolate chips
Preheat over to 350 degrees. Grease and flour a 9x13x2 inch pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt, cinnamon and cloves. Add the eggs and oil and mix until everything is well combined.
Add zucchini, stirring well. Fold in chocolate chips.
Pour batter into pan. Sprinkle top with mini chocolate chips.
Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
Let cake cool in pan on a wire rack before cutting. Garnish with raspberries or strawberries.
As you can see in the photo above, this cake remains very moist.