Turn Extra Zucchini Into the Ultimate Chocolate Cake

09/02/2014 at 09:46 AM ET

Chocolate Zucchini Cake Recipe
Trish Rosenquist for Mom on Timeout

Here’s an idea we can rally behind: When life gives you zucchini, make a decadent chocolate cake.

Anyone who grows vegetables knows that this popular squash can be quite prolific during the late summer, and food blogger Trish Rosenquist of Mom on Timeout came up with a sweet solution when she found herself picking at least one (or two!) zucchini daily for several weeks.

“I’d love to call this bread and pretend it’s ‘healthier’ but I think once a bread has a dripping, decadent, chocolate glaze poured on it, well, why pretend?” she writes of her cake, which she makes in a bundt pan to better flaunt its glossy frosting. Speaking of which, Rosenquist saves herself time and extra dishwashing by making the glaze in a microwaveable Pyrex measuring cup, so when it’s finished cooking she can simply pour it over the cake.

Though it is an indulgence, you shouldn’t totally write off this treat’s nutritional value: Zucchini, which has a high water content that makes it an ideal baking ingredient, is full of nutrients like vitamin A and potassium. Just don’t tell your kids, who will likely gobble up this dessert with gusto.

“The zucchini isn’t overpowering, it’s most definitely a chocolate cake,” Rosenquist tells PEOPLE.

Chocolate Zucchini Cake with Chocolate Glaze
Serves 8

2 medium zucchini, grated (about 2 to 3 cups)
2 cups sugar
3 eggs
1 ½ cups applesauce
5 tbsp. butter (2 tbsp. should be softened)
1 tbsp. plus ¼ tsp. vanilla extract
1 ½ all purpose flour
1 cup semisweet mini chocolate chips
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
7 tbsp. cocoa powder
½ cups wheat flour
¾ cup semisweet regular chocolate chips
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

1. Preheat the oven to 350F and grease a bundt pan with butter.

2. Grate the zucchini and set on paper towels to absorb excess moisture.

3. Combine sugar, eggs, applesauce, zucchini, the two tbsp. of softened butter, and 1 tbsp. vanilla extract in a large bowl.

4. In a small bowl, combine the mini chocolate chips with the wheat flour (this will keep the chips from sinking to the bottom while the cake is baking).

5. Stir the white flour, baking soda, salt, cinnamon, cocoa powder, and mix of mini chocolate chips and wheat flour into the wet ingredients until thoroughly combined.

6. Pour the batter into bundt pan. Bake the cake for 60 to 70 minutes or until an inserted toothpick comes out clean. Let the cake cool for ten minutes before inverting onto a plate.

7. To make the glaze, combine 3 tbsp. butter, regular chocolate chips, ¼ tsp. vanilla extract and corn syrup in a microwaveable dish or Pyrex measuring cup.

8. Heat in the microwave in 30 seconds intervals at fifty percent power, stirring in between, until melted. Pour over cake.

—Lexi Dwyer

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FILED UNDER: Baking , Cake , Chocolate , Expert Tips , Recipes

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Maria on

Wow, I was all excited to make this recipe until I saw thwo cups of sugar…..there are way better and healthier options out there than this for chocolate and zucchini cake

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