.................. Cooking with Barry & Meta: Dark Chocolate Zucchini Snacking Cake

Warm cake with a dollop of
ice cream & a sprig
of chocolate mint.

No matter how often I check the zucchini, there is always a giant one hiding in an out-of- the-way place! However, those big ones are great in baked good — simply wash, cut into quarters, cut away all the seeds, shred, and then use for zucchini pancakes or any number of zucchini-based recipes, including this new one . . .

Dark Chocolate Zucchini Snacking Cake Yield: one 8” square cake

⅔ cup packed brown sugar

1 stick (½ cup) butter softened

1 egg

½ cup plain Greek yogurt

½ teaspoon vanilla

1 ¼ cups all-purpose flour

⅓ cup unsweetened dark chocolate cocoa

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 cup shredded zucchini

½ cup real dark chocolate chips

½ cup chopped walnuts

Frosting

½ cup dark chocolate chips

½ cup butterscotch baking chips

Heat oven to 350º. Spray an 8-inch square baking pan with pan release; set aside.
Combine brown sugar and butter in bowl; beat at medium speed until light and fluffy.
Add egg, yogurt and vanilla; continue beating until well mixed.
Combine flour, cocoa, baking soda, salt and cinnamon in bowl.
Gradually add to butter mixture, beating well after each addition.
Stir in zucchini, ½ cup chocolate chip and chopped walnuts.
Pour into prepared pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
Frosting: Combine 1/2 cup chocolate chips and butterscotch chips in 1-quart saucepan. Heat over low heat, stirring occasionally, 4–5 minutes or until smooth.
Spread over cake.

Other recipes that use grated zucchini:

Chocolate Zucchini Snacking Cake (another snacking cake variation)
Chocolate Chip-Walnut Zucchini Bundt Cake

Grand Prize Zucchini Bread
Reinvented Zucchini Bread

Zucchini Muffins w/ cinnamon-sugar topping

Zucchini Muffins (healthier version)

Garden (zucchini) Fritters
Zucchini Pancakes

Recipe without photos . . .