Do you revel in the many ways you sneak zucchini into your menus? If you grow your own zucchini then you already know how you have to stay ahead of the crop. One of the easiest ways of incorporating zucchini in you dishes is to use overgrown zucchini that has been grated or ground. Who would expect grated zucchini in a chocolate cake? This recipe has been adapted from the little zucchini cookbook put out by Wilderness House.
The cake is rich in chocolate flavor and dense. The surprise of cinnamon makes the flavor bright and unusual. Enjoy it without frosting — it is that good. If you need something more festive, try a creamed cheese frosting. The mellow cheese makes a fine complement to the chocolate. No one will ever suspect your secret “green” ingredient.
It is important that these ingredients all be room temperature or the coconut oil will harden making it impossible to get an even mix in the batter.
Cream together 1/2 cup soft butter with 1/2 cup soft creamed cheese. Add powdered sugar to a good spreading consistency. Add 1 teaspoon vanilla extract. Beat well. Frost the cake and keep in a cool place or the frosting could melt.
This post was shared at Gooseberry Patch’s Round-Up of Sweets.
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