GMA Recipe: Chocolate Zucchini Cake

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Chocolate Zucchini Cake
From Gardening and Lifestyle Editor Rebecca Kolls

Zucchini and chocolate make for an interesting dessert.

Ingredients for the batter

2 cups finely shredded zucchini

1/2 cup soft butter

1/2 cup oil

1 and 1/2 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup sour milk

2 1/2 cups flour

4 heaping tablespoons cocoa

1/2 t. baking powder

1/2 teaspoon salt

1 teaspoon baking soda

Ingredients for the topping

1/4 cup sugar

1/2 cup chopped nuts (whatever kind of nuts you like, walnuts work well)

1/2 cup milk chocolate chips

Directions for cake: 1. Beat together the butter, oil, sugar, eggs and vanilla. Then add the milk, flour, cocoa, baking powder, salt and baking soda. Mix together and fold in the zucchini. Pour mixture into 9 x 13" greased pan.

2. For topping, mix together sugar, nuts and chocolate chips. Sprinkle over top of batter that is already in pan. Bake at 350 degrees for 35-40 minutes.

*To make cupcakes as Rebecca did on the show, simply pour batter into cup cake pan.

Nutritional Value of Zucchini:
With their high water content (more than 95 percent), zucchini squashes are very low in calories. There are only 13 calories in a half-cup of raw zucchini, with a slight increase to 18 calories in the same quantity cooked. Nutritionally, zucchinis offer valuable antioxidants. They also provide some beta-carotene, trace quantities of the B vitamins, folic acid, small amounts of vitamin C and calcium, and a healthy content of potassium.

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