Death by Chocolate Zucchini Cake: Whole Wheat Food Storage Recipes
Okay, so I’m not going to lie to you. I’m not usually a fan of homemade chocolate cakes. Sometimes they can be really dry and very cocoa-ey tasting. However, when I found this recipe I knew I had to try it. It didn’t originally call for whole wheat flour but because it had brown sugar and cocoa I knew it would be perfect for disguising the color and taste of the wheat. I used that same trick when I originally found the zucchini bread recipe posted earlier this week.
Everyday Food Storage Essential Tip: Always remember, you can disguise wheat in any recipe that calls for any of the following ingredients: brown sugar, cocoa/chocolate, fresh fruit or vegetables (banana, apple, or in this case zucchini, etc.).
Anyway, back to this amazing cake. It is moist, ooey and gooey, and oh so chocolatey! The best part about it is that it’s a snack cake…meaning… you don’t have to bother frosting it!! It wouldn’t take a rocket scientist to know this cake is delicious, but just in case you were wondering I really did feed it to a rocket scientist and he loved it and was shocked there was wheat in it! So give it a try, you’ll be amazed how delicious it is.
Death by Chocolate, Zucchini Cake
one 8 inch pan, if you want it for a 9×13 just double the recipe
1/2 C. Brown Sugar
1/4 C. White Sugar
1/4 C. Butter
1/4 C. Oil (or Applesauce)
2 Eggs (if you’re doubling the recipe use 3 eggs)- 2 T. dehydrated eggs + 1/4 C. Water
1 t. Vanilla
1/4 C. Buttermilk-3/4 T. Dry powdered milk + 1/4 C. Water + 1/4 T. lemon juice or white vinegar, let stand for 5 minutes before adding to the recipe
1 1/4 C. Whole Wheat Flour
1/2 t. allspice
1/2 t. cinnamon
1/2 t. salt
2 t. baking soda
3 T. cocoa
2 C. Zucchini, grated
1/2 C. Chocolate Chips
Instructions:
1. Preheat oven to 325.
2. Cream brown sugar, white sugar, butter and oil together in large bowl.
3. Add eggs vanilla and buttermilk and stir well to mix.
4. In a separate bowl mix remaining dry ingredients together and add to mixture.
5. Fold in grated zucchini.
6. Pour into greased, floured 8 inch round cake pan or 8×8 pan.
7. Sprinkle the top of cake with chocolate chips and bake at 325 for 30-35 minutes or until inserted toothpick comes out clean.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
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