I have made a lot of things with zucchini this year.  I think that my husband is ready for zucchini to be out of season forever!  I was able to get in one finally recipe in and it was a hit.  Not only was my hubby glad I made it but my 11 month old was eating it as fast as her little hands would let her.  Of course I’m not sure how much of it made it into her mouth because most of it was in her bib:)   This chocolate zucchini cake is moist and tasty.  Perfect for a nice dessert after a meal but also light and semi-healthy if you make a few substitutions.  It is also perfect for an after school snack.  Hurry and make this today and you will be happy you did.

Ingredients:

Cake

• 1/2 cup butter (can substitute applesauce)
• 1/3 cup coconut oil (can substitue canola or vegetable oil)
• 1 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups shredded zucchini

Topping

• 1/2 cup sliced almonds( I left them out so my 11 month old could have it)
• 1 cup chocolate chips
• 1/4 cup packed light brown sugar

Directions

Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.  In a large bowl with an electric mixer (handheld or stand mixer), cream together the butter, oil and sugar.  Add the eggs and vanilla and mix well.  In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt.  Add 1/3 of the dry ingredients to the batter and mix.  Add 1/2 of the buttermilk; mix. Add another 1/3 of the flour mixture and mix until combined.  Add the remaining buttermilk and mix followed by the last of the dry ingredients and stir to combine.  Stir in the shredded zucchini.  Spread the batter in the prepared pan.  Sprinkle with the almonds and chocolate chips.  Sprinkle the brown sugar on top of everything.  Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don’t overbake!).  Let cool completely before serving. This cake tastes best at room temperature and is great the next day!

Recipe from Mels Kitchen Cafe