Too Much Zucchini?
It is that time of year again, when we ask ourselves: "What should we do with all that zucchini?" The answer -- add chocolate -- I promise it will get eaten.
1 bar good quality baking chocolate
1 1/2 cup brown sugar
1 c. applesauce
1 tsp. vanilla
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c. whole wheat flour
1 c. white flour
large zucchini grated finely (approx 2-3 cups)
optional: the batter should be somewhat damp, but if you are adding more zucchini or if it is too slooshy, add a tablespoon or two of cocoa powder to help absorb some of the moisture and increase the chocolately-ness
optional 2: if you want to increase the sweet, cream cheese frosting is wonderful on this cake
preheat to 350, melt the chocolate in a large bowl and then add all wet ingredients and spices, stirring with a wooden spoon. Then add dry ingredients and stir until well combined. Put batter into lined muffin tins or a greased loaf pan (you may need to increase the baking time for the loaf). Bake until a knife placed in the center comes out clean.