Dark Chocolate Zucchini Cake

I was delivered a case of zucchini this week. We had a wedding shower on the mission so I dressed up the zucchini for the occasion. This cake is amazing! Moist, chocolaty and delicious. In Joseph's own words, "This is the best way to eat Zucchini."

Dark Chocolate Zucchini Cake

Ingredients

• INGREDIENTS:
• 2 medium zucchinis
• 7 Tbls dark cocoa powder
• 2 Tbls coconut oil, softened
• 3 eggs
• 2 c sugar
• 1½ c applesauce
• 1 tbsp vanilla extract
• 1½ cups all purpose flour
• ½ c wheat flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 c semi-sweet mini chocolate chips

Instructions

1. Preheat the oven to 350 degrees.
2. Grate the zucchinis and set on paper towels to absorb excess moisture. You should have between 2-3 cups.
3. Combine sugar, eggs, applesauce, zucchini, coconut oil and vanilla in a large bowl.
4. Combine the chocolate chips with a couple tablespoons of the flour to keep them from sinking to the bottom while the cake is baking.
5. Stir in the flour, baking soda, salt, cinnamon, cocoa powder, and chocolate chips.
6. Stir until all ingredients are thoroughly combined.
7. Pour the batter into a well-greased bundt pan. Bake the cake for 60-70 minutes or until an inserted toothpick comes out clean. Let the cake cool for ten minutes before inverting onto a plate.