I really apologize for all the zucchini recipes if you don’t have an abundance like us gardener’s do this time of year.
Perhaps your neighbor might drop some off and run away cackling.
I am considering it. Random bombing of zucchini’s on my neighbors porches.They would totally know it’s me though, I would be busted in a second since I am the only person who has an obvious garden in their yard.
There IS a national Drop Zucchini on Your Neighbors Doorstep day, but I can’t find an exact date, reports vary as to when it is. But it should be secretive and random and you aren’t supposed to get caught!
I say every day is Drop Zucchini on Your Neighbors Doorstep Day. Perhaps you can even attach a recipe like this one to it, wouldn’t that be a lovely surprise!
This was going to be a loaf and it was a good one, but this is so thick that you could make it a cake as well.
Thick, fudgy, rich chocolate cake goodness. Or loaf, depending on how you slice it.
And there is no oil in it, just applesauce. You can’t tell, other than the lack of greasy feeling when eating it, which is a very good thing.
1 1/2 cups of shredded zucchini
1 cup of flour
1/2 cup of cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup of applesauce
1/2 cup of white sugar
1/2 cup of packed brown sugar
1 tsp vanilla
3/4- 1 cup of chocolate chips
In your mixer bowl combine the eggs, applesauce, vanillas and sugars.
Sift together your dry ingredients, then add to the egg mixture, combining well on low speed.
Remove the bowl from the mixer and fold in the chocolate chips.
Grease and flour a loaf pan, then pour the batter in.
Bake at 325 for 50-60 minutes, until a fork inserted comes out clean. Which can be hard to do with chocolate chips in the recipe, but it is doable.
It amazes me that this green vegetable can be hidden in such tasty baking!
- 2 cups of flour
- 1 cup of cocoa
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2/3 cup of vegetable oil
- 1 cup of white sugar
- 1 cup of packed brown sugar
- 4 eggs
- 2 tsp vanilla
- 3 cups of shredded zucchini
- 2 cups of chocolate chips
Preheat your oven to 325 °F. Grease and flour a standard bundt pan, then set aside.
In a large bowl, whisk together your dry ingredients, then set aside.
In a bowl attached to a stand mixer with the paddle attachment on, combine the oil, sugars, eggs and vanilla. Beat on low until they are combined.
Add the dry mixture to the egg mixture, combining well on low speed.
Remove the bowl from the mixer and fold in the zucchini and the chocolate chips.
Grease and flour a standard bundt pan, then pour the batter in.
Bake at 325 for 50-60 minutes, until a fork inserted comes out clean. Remember to check in the inner part of the bundt cake as they are notorious for baking in the middle LAST!
You can easily substitute in applesauce for the oil if wanted, I've tested it and it works like a charm!