Zucchinis for Days!
I grew a lot of zucchinis! This was my first harvest, off of just one plant! Today I decided to make a cake. Next time, I'll save myself some hassle and make this batter into cupcakes. And I'll skip the frosting because it's really not needed! This super rich and moist chocolate zucchini cake is topped with milk chocolate fudge frosting- you won’t even taste the vegetables! Ingredients AD 2 cups ( 250g ) all-purpose flour ( spoon & leveled ) 3/4 cup ( 62g ) unsweetened natural cocoa powder 2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon espresso powder (optional) 1/2 teaspoon salt 1 cup (240ml) canola or vegetable oil 1 cup ( 200g ) granulated sugar 3/4 cup ( 150g ) packed light or dark brown sugar 4 large eggs , at room temperature 1/3 cup ( 80g ) sour cream or plain yogurt , at room temperature 2 teaspoons pure vanilla extract 3 cups shredded zucchini (about 3 medium)* 1 cup ( 180g ) semi-sweet chocolate chips chocolate
