Spiced Chocolate Zucchini Cake

It's that time of year for those of use that grow zucchini - what do we do with it? It seems that it almost doubles in size overnight and we can't even give it away. Here's a sweet way to use that zucchini and and satisfy your sweet tooth, Spiced Chocolate Zucchini Cake. It's sweet, chocolaty, and spicy and gives you another way to sneak in a vegetable to your family's diet without them knowing it.

Ingredients

Cooking Spray        

1 pkg Duncan Hines Devil’s Food Cake Mix*

2 tsp Ground Cinnamon

¼ tsp Grated Nutmeg

3 Lg Eggs

1 C Water

1/3 C Vegetable Oil

2 C Grated Zucchini (2-3 small zucchini)

Preheat the oven to 350°. 

Spray two 8 or 9 inch cake pans or 1 bunt pan with cooking spray and coat each with 1 TBS of cake mix. Alternatively you can make cup cakes using cup cake liners or just coating the cups with cooking spray—no cake mix is needed. 

Grate zucchini and set aside.

Mix the remaining cake mix with the cinnamon and nutmeg in a large bowl with a rubber spatula or whisk until you have a uniform color.  Add the eggs, water and vegetable oil and mix well.  Add the zucchini and stir it in.  Divide the batter into the prepared cake pans and spread the batter evenly with a rubber spatula.  Bake until a toothpick inserted in the center comes out clean (no wetness). See cooking times below. Let the cake sit on a cooling rack for 5 minutes before removing from the pan. 

Eat your cake and have your veggies at the same time.

* Pronto Substitute

Cake Mix – You can use any brand of cake mix but I would stick to the chocolate varieties.

Cooking Times
2 - 8” Cake Pans	350°F	26-31 Minutes
2 – 9” Cake Pans	350°F	24-29 Minutes
1 – Bunt Ban	350°F	33-36 Minutes
6 C Cup Cake Pan in a Toaster Oven	325°F	15 Minutes
Cup Cake Pan in Conventional Oven	350°F	18-20 Minutes

  To print this recipe, go to Spiced Chocolate Zucchini Cake