Are you still over run with zucchinis from your garden? This Dark Chocolate Zucchini Cake is the perfect way to use them up in a hurry.
This week has been rough. We added getting up early, working out, AND doing a cleanse to our life.
I am so not a morning person. There is no bouncing or happy, happy, joy, joy going on in my heart as I crawl out of my bed. Usually I need to be awake for a few hours before I feel like doing anything or even speaking to people, so heading to the gym to do dreaded things like squats, dead lifts, and sled pushes with other people is a stretch for me.
Then to rub salt into that wound, we are also doing a sugar and carb free cleanse for 24 days. Veggies and protein. I usually like to eat my veggies in things like these Chocolate Zucchini Donuts.
I’m on day 4.
Last night I dreamed about eating spoonfuls of Cool Whip.
There must really be issues if I wake up and vividly remember downing spoonfuls of that creamy white stuff. Let’s just say I can definitely tell how much I love my sugar. The past few days I have been slightly not myself each afternoon while I go through withdrawals. Ok, fine. I have been a grumpy ogre!!!! Haha! Don’t you want to join me in my fun life?
Ok, I’m done whining…I think 🙂
Let’s talk chocolate and cake. That’s a perfectly logical thing to do when all you want is a big fat slice of anything sweet, but you can’t. LOL!
This cake is amazing. Let’s just say I made 3 of them last week.
In 3 days.
Seriously it is that good! I found this recipe on all recipes and knew it would be perfect for using up the rest of the zucchinis I had still on the counter. Of course I could have grilled them or something like that, but since it was my last hurrah for sugar for a while, I opted for chocolate and cake. Best decision ever. I knew this recipe was a winner because after I made one, I saw like 3 other people who made and posted the same one too.
I did adapt the recipe slightly from the original. It called for 1 1/2 cups of sugar in the batter, but I had a feeling I could reduce that to 1 cup. Plus, I prefer using more brown sugar in my baking, so I changed that up too. I also used coconut oil and dark cocoa powder…for the health benefits of course. LOL! Not really, that’s just what I normally use in a recipe.
Then dump in a whole shredded zucchini. Do not squeeze out any of the extra water. The moisture from the zucchini will create a thick dough. Spread that in a pan and bake it. Then watch in wonder as you pull it out and there is a fluffy cake staring back at you. The original recipe called these brownies, but my husband and I both thought it tasted more like a Texas sheet cake…so cake it is.The last thing to go on is a fluffy chocolate frosting. You could eat the cake plain with some powdered sugar sprinkled on top if you want. But really just make the frosting and spread it on top. It’s only a thin layer, but it totally makes the cake amazing.
Now if you will excuse me…I have a date with a kick boxing video in my basement. Then I will be hiding in my closet to avoid the sugar temptations in my kitchen.
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A few more fun ways to eat that green veggie for dessert or breakfast: