Chocolate Zucchini Loaf Cake
I was inspired by the beautiful photos and variety of zucchini recipes from the (Not) Recipe community and rummaged around in my binder of recipes clipped out but not yet made and found one for a chocolate zucchini loaf cake. Moist, chocolaty and tastes better every day it sits in the refrigerator. It is great for an afternoon snack or even breakfast!
Shred two cups of zucchini a in cuisinart or with hand held cheese grater, press out the water and set aside. In a bowl put 8 oz flour, 6 TBS. cocoa powder ( I used dark ),a bit of baking powder and a wee bit of baking soda and salt, stir and set aside. In my stand mixer went 1/3 cup granulated sugar, 1/4 cup brown sugar and 1/4 cup softened unsalted butter and beat this for about 2 minutes until light and fluffy. Added 1/4 cup avocado oil, a bit of vanilla and 2 large eggs and beat until combined. The batter was quite thick. I added the dry ingredients and the zucchini and it magically turned into cake batter. Poured into a greased and floured loaf pan and baked about 40 minutes at 350 F or until a wooden pick inserted came out clean.
Let it cool, wrapped it in plastic wrap then foil and popped it into the refrigerator.