We have had an abundance of zucchini from the farm market this year, and it has all been delectable. I mentioned to John that I should make some zucchini bread, and he made a face like I was trying to feed him some horrible abomination! I was determined to make a zucchini baked good he would devour, and today, I did!
This chocolate zucchini cake, or chocolate zucchini bread, is super fudgy and moist. It is sort of a hybrid, part quick bread and part cake-muffin. It is delectable, easy, and versatile — as a breakfast treat, a mid-afternoon solution to that chocolate craving, or even a yummy dessert!
I tweaked some different recipes, substituting brown sugar for part of the sugar, and butter instead of oil. We had some straight out of the pan and some with Cool Whip, but I know it would also be great with fruit, frosting, ice cream, or just a nice cup of coffee!
Chocolate AND vegetables? Some nutritional redemption for a wedge of dessert? This could be just what the world needs.