Zucchini plants (or Courgettes as they are called in Europe) can yield a substantial crop so it is helpful to have a number of recipes on hand to handle your harvest.
Prep Time 15minutes
Cook Time 23minutes
Total Time 2hours38minutes
3/4cupunsweetened cocoa powder
1cupsugaror sugar substitute like Stevia
2tsp.pure vanilla extract
2cupssemi-sweet chocolate chips
Preheat oven to 350°F. Grease and flour large tube pan (10 cup) or two 9×2 inch cake pans.
Place the shredded zucchini in a sieve to release some of its liquid while preparing the cake.
In a large bowl, add the flour, cocoa powder, baking soda, baking powder and whisk together. In a small bowl, add the oil, sugar, brown sugar, eggs, mayonnaise, vanilla, and whisk together until thick. Make a well in the dry ingredients and pour the wet into the dry and mix until well combined. Finally, add the zucchini and chocolate chips and stir well.
Pour batter into your tube pan or 2 cake pans. Bake for 50 minutes for the tube pan, 24-30 minutes for 2 cake pans. A toothpick inserted cleanly in the center will come out clean when it is done.
Place your cake(s) on a wire rack and cool completely in their pans before attempting to take out of their tins.
I like to drizzle this cake with a chocolate ganache icing which pours nicely over a tube pan and has a nice clean finish. You can serve slices with leftover icing.