Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 eggs
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup semisweet chocolate chips
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
- Grater
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the eggs and sugar together with an electric mixer until light and fluffy. Add the oil, applesauce, and vanilla extract and beat until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated zucchini and chocolate chips.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 47g
Protein: 5g
Fiber: 3g
Sugar: 29g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use any type of unsweetened applesauce instead of homemade.
- You can use any type of chocolate chips instead of semisweet.
Variations:
- Add chopped nuts to the batter for extra crunch.
- Top the cake with a cream cheese frosting.
- Use white chocolate chips instead of semisweet.
- Add a teaspoon of espresso powder to the batter for a mocha flavor.
Tips and tricks:
- Squeeze the excess water out of the grated zucchini before adding it to the batter.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder.
Garnishes:
Top the cake with whipped cream and fresh berries.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more applesauce or oil to the batter.
- If the cake is too moist, try reducing the amount of zucchini in the batter.
Food safety advice:
Make sure to wash the zucchini thoroughly before grating it.
Food history:
Chocolate zucchini cake became popular in the 1960s and 1970s as a way to use up excess zucchini from home gardens.
Flavor profiles:
Rich chocolate flavor with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A