Thursday, August 25, 2011

Chocolate Zucchini Cake with Peanut Butter Frosting

*Sorry no picture...I had every intention of taking one and then the cake was GONE!
This recipe I stumbled on in one of my magazines. I have since made it twice and brought it to a cook out a couple weeks ago! It is perfect for this time of year when zucchini is plentiful!

I am also fairly certain that if you don't TELL the people eating this that there is zucchini it in...they will never know!

Chocolate Zucchini Cake with Peanut Butter Frosting
2 cups shredded zucchini
3 eggs
1 3/4 cups sugar
3/4 cup oil
2 tsp vanilla
2 cups flour(1/2 whole wheat)
2/3 cup unsweetened cocoa
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 recipe for peanut butter frosting

Preheat oven to 325 degrees. Grease 9x13 inch pan if needed.(This is also great for cupcakes!)

In a large bowl stir together zucchini, oil, sugar, eggs, and vanilla. Add in dry ingredients and stir well to combine. Place in cake pan and cook until toothpick comes out clean about 30-35 mins.

Allow to cool and top with peanut butter frosting.

**This is a delicious and moist cake! It got rave reviews at the cook out! I do normally mix in applesauce for the oil but it didn't look right so all oil it was! The frosting isn't overly sweet and is the perfect compliment to the moist cake!

1 comment:

  1. Love the PB frosting on this! Don't you love how zucchini just hides in these?