This year we seemed to have a LOT of zucchini. Like, too much to eat sometimes. And I hate throwing away food. Zucchini isn’t exactly a vegetable my toddler enjoys eating as is, so I had to get creative and find some new recipes. Bonus points for me if I can hide zucchini in a cake or a brownie!
I found this delicious recipe that I ended up tweaking to make it slightly healthier, and it was a big hit with everyone! My toddler devoured it! I feel like an evil genius when there are hidden vegetables in a dessert, and I fool my son. Mommy for the win!
For another “hidden zucchini” idea, check out our favorite carrot zucchini bread recipe.
In my opinion, the fewer steps there are in a recipe, the better. But for this one I do recommend one extra optional step: dry the shredded zucchini by lightly pressing in a paper towel. This cake will still be really moist after baking because of all of the zucchini, so this ensures it won’t be too mushy.
- 1 cup white sugar
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Optional Dry Ingredients (I included all of them)
- 1/2 cup chopped walnuts
- 1 tablespoon ground flax seed
- 1 cup chocolate chips
- 1/2 cup vegetable oil (could substitute with coconut oil)
- 2 teaspoons vanilla extract
- 2 overflowing cups shredded zucchini
Preheat oven to 350F (175C). Mix together all dry ingredients, then add in the vegetable oil and vanilla extract. Mix completely (I found it easiest to mix by hand,) then fold in the shredded zucchini. Pour mixture into baking pan and bake for 25-30 minutes. Let cool before serving.
What are your favorite zucchini recipes? How
do you get your kids to eat more vegetables?
I’d love to hear about it in the comments!