Chocolate Zucchini Cake / Muffins

It’s the end of summer and you don’t know what to do with all that zucchini. Here’s a way to sneak zucchini into your kids diet without them knowing it. They will think they are eating just an ordinary chocolate cake and you will both enjoy it.

Ingredients

Cooking Spray           

1 pkg Devil’s food cake mix 

1/3 C Vegetable Oil

1 C Water

3 Lg Eggs

2 C Grated Zucchini (2 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 cupcakes using cupcake liners or just coating the cups with cooking spray—no cake mix is needed. 

Grate zucchini and set aside.

Place the cake mix in a large bowl and add the eggs, water and oil and mix well.  Add the zucchini and fold it in.  Divide the batter into the two prepared cake pans and spread the batter evenly with a rubber spatula or pour into an 18 cup muffin pan.  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.

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

Optionally you can ice the cake with your favorite chocolate frosting or just dust it with some powered sugar.

For other Italian recipes go to www.italian-fusion.blogspot.com.

To print a copy of this recipe go to Chocolate Zucchini Cake / Muffins.