I was in the mood for some chocolate cake, but I also wanted to bake something that was somewhat healthy. So I decided to bake some chocolate zucchini cupcakes.
Mini Zucchini Cake (cupcakes)
You can see little bits of green
The cake turned out moist, soft and somewhat spongey. The taste of my zucchini cake is similar to devil's food chocolate cake, however the texture's much lighter. I prefer eating this over the zucchini-less chocolate cake. This cake was very good even my Grandmother approves!
Here's the recipe I used - Chocolate Zucchini Cake Recipe
Even though this recipe contains zucchini's I felt that the amount of oil and sugar in this recipe is a bit excessive. So I decided to reduce the amount of oil and sugar.
Here's what I did different:
* Used only 1 cup of sugar instead of 2 cups
* Used 3/4 cup of oil instead of 1 1/2 cups
* Added 1/2 cup more of zucchini (because I thought it would make the cake more moist)
* Added 1 tsp of vanilla extract (because lots of cake recipes use vanilla)
* Added chocolate chips instead of walnuts (because I didn't have walnuts)
* Added some hazelnut butter (because I had some around, and the combination reminded me of nutella)
I heard you can add apple sauce to this recipe and use less oil, I might try that next time. Apple sauce would probably make the cake more moist. Most of the fun that comes from cooking/baking happens when you experiment with ingredients to change textures, and enhance flavors. So go experiment, and happy baking!
* I'm categorizing this as healthy, because it's probably much healthier than the typical chocolate cake!
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