I'm always trying to find new ways to work vegetables into our family diet. The Husband and Vegetarian are no problem but the Picky Eater (my 18 year-old) is another matter. Okay, she's legally an adult but I'm still trying to teach core cooking and (frankly) eating skills to her. The challenge is she's a carnavore/carbavore-maximus – fruit and veg were barely on the radar for her until recently. Since she was a wee-babe I'm been hiding the good stuff where I can just like today when I made Chocolate Zucchini Cake.
Insert evil laugh here.
Chocolate Zucchini Cake(Adapted from Edna Staebler's Schmecks Appeal)
Sweet, moist and chocolaty if it wasn't for the green flecks of zucchini skin in this quick cake you would never know the vegetable was in there.
2 Large Organic Eggs
1/2 cup Organic Canola Oil
1/4 cup Organic Greek Yogurt
3/4 cup Organic Cane Sugar
1 tsp Salt
1 tsp Vanilla
1 cup Organic Whole Wheat Flour
1 tsp Baking Soda
1 tsp Organic Cinnamon
3 tbsp Organic Cocoa
1 1/2 cups Grated Organic Zucchini (with peel still on)
- Preheat your oven to 350 degrees
- Grate your zucchini (a medium size gave me 1 1/2 cups grated)
- Combine eggs, oil, Greek yogurt, sugar, salt and vanilla
- Combine the dry stuff
- Mix the wet stuff and the dry stuff together
- Mix in the zucchini
- Pour into a well greased* cake pan 7" X 10" works pretty good
- Bake for 20 – 30 minutes or until a toothpick comes out clean
- You can ice this cake but it really does not need it. The 3/4 cup of sugar is more than enough for sweetness
- The cake is best when warm out of the oven. I'm not above giving it a quick blast in the microwave to warm it up when it's a few days old – if it lasts that long
*I've made the official switch from spray cans of non-stick cookware to a pump-action spray oil dispenser. It worked perfectly on this cake.