To my surprise the cake was amazing. It tasted just like tradition chocolate cake, but was SO moist. That's when I learned that zucchini takes on the flavor of whatever it is paired with, and is a great way to add moisture to your baked goods.
This particular recipe is one my MIL shared with me. If you have a ton of zucchini it is a good one because it uses two cups of grated zucchini. The small zucchinis you find in the grocery store typically only generate about a cup or a little less once grated, so grab a BIG one from your farmer's market or pick up a few small ones at the grocery store.
I also love that these recipe calls for the use of mini loaf pans. If you don't have these available I would split the recipe between two regular loaf pans.
Ingredients:
3 eggs
1 cup canola oil
3 teaspoons of vanilla
2 1/4 white sugar
2 cups shredded zucchini
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
1 pint fresh blueberries or 1.5 cups frozen
Step 1. Preheat oven to 350 degrees F. Lightly grease four mini loaf pans, or two regular loaf pans.
Step 2. Grate zucchini with box grater. Squeeze out additional liquid.
Step 3. In large bowl, lightly beat together three eggs, oil, vanilla and sugar. Fold in zucchini.
Step 4. In separate bowl mix flour, salt, baking powder, baking soda and cinnamon.
Step 5. Beat dry ingredient mixture into wet ingredient mixture.
Step 6. Gently fold in blueberries.
Step 7. Bake 50-60 minutes, or until knife inserted in center of loaf comes out clean. Cool for 20 minutes in pan, and then remove from pan and finish cooling on wire rack.
Try not to eat an entire mini loaf in one sitting, but remember if you do you just got a 1/4 cup of veggies in, lol. Next up on my list is to try this Zucchini Chocolate Chip Bread from Dessert for Two.
