My mom is pretty sneaky.
She made me this cake when I was a teenager.
This moist, chocolatey cake.
And I fell in love with it.
Little did I know that there was a 'special' ingredient in it.
She knows I have an aversion to eating anything green.
Especially green vegetables.
She successfully hid this green vegetable in this cake.
How did she do it?
There's a couple of tips:
First, peel and seed the zucchini.
Then finely grate the zucchini.
Not so fine that you get mush.
Not so coarse that you can actually see the zucchini in the cake.
Loosely measure 2 c. worth.
Wanna have this cake during the winter?
Put 2 c. of shredded zucchini in a freezer bag, flatten, and zip it up.
Thaw and put it in a strainer and let it drain.
Do NOT squeeze the juice out...
Another great ingredient in this cake is buttermilk.
I have discovered buttermilk powder and love it.
I just use 2 T. of this and 1/2 c. of water to equal 1/2 c. of fresh buttermilk.
Let's take a close look at this cake.
See how moist and chocolatety it is?
Do you see any green things....strings....stuff?
Nope. But it's there.
Thanks to zucchini.
Chocolate Zucchini Cake
(4x6 printable recipe) (full page recipe)