Whole Wheat Chocolate Zucchini Cake

It’s Christmas time again, and that means baking! I’ve been trying to modify recipes to include ingredients that are a bit more wholesome. For this delicious treat, I used the recipe from this blog I found from a google search, Gimme Some Oven. The internet is truly a wonderful thing! I just replaced the oil with applesauce, switched up the chocolate, added some spices and added peanut butter to the glaze.

Mmmmm...cake.

Chocolate Zucchini Cake Recipe

Ingredients for cake:

  • 2 1/2 cups organic whole wheat flour
  • 1/2 cup cocoa powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 cup lightly packed organic dark brown sugar
  • 1/2 cup raw granulated sugar
  • 1/2 cup organic apple sauce
  • 1/2 cup buttermilk
  • 3 eggs
  • 3 tsp. vanilla extract
  • 2 cups shredded zucchini
  • 1 cup semi-sweet or dark chocolate chips

Ingredients for glaze:

  • 1 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup peanut butter
  • 6 Tbsp.  butter
  • 4 Tbsp. milk
  • 2 Tbsp. honey
  • 1 tsp. vanilla extract

Preheat the oven to 350°F. Lightly grease 4 small loaf pans, and set aside.

In a mixing bowl, combine the flour, cocoa powder, cinnamon, baking soda, baking powder, and sea salt.

In a separate mixing bowl, mix together the brown sugar, granulated sugar, and apple sauce.  Add the eggs, and vanilla. If zucchini is fresh, shed and add with the buttermilk; if it is frozen from an earlier harvest, combine buttermilk and frozen zucchini in a blender. Add the smoothie mixture to the mixing bowl. Then add the dry ingredients, stirring until they are just incorporated and evenly moistened. Fold in the chocolate chips.

Transfer the batter to the prepared pans, and bake the cake for about 50 – 60 minutes, until a toothpick inserted comes out clean (or with just a few wet crumbs). Let the cake cool in the pan for about 10 – 15 minutes. Then, invert the cake onto wire rack to cool completely. Top with the chocolate glaze, or dust with powdered sugar before serving.

To make glaze:

In a small saucepan, melt the chocolate, peanut butter and butter together over medium low heat, stirring continually. Remove from heat, then stir in milk, honey and vanilla. Let cool 1-2 minutes, then drizzle over cake. Enjoy!

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