Mint Chocolate (Zucchini) Cake
- 1/4 cup plain apple sauce
- 1 tablespoon chopped fresh mint
- 1 egg
- 1/4 cup oil
- 1 1/2 cups all-purpose flour
- 1/4 cup dark cocoa powder (I use Hershey's special dark)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup sugar
- 1 cup zucchini, shredded (2 small zucchini)
- Pre-heat the oven to 350u0b0F and grease a bread loaf pan or a 8?x8? brownie pan. Cut a piece of parchment to the size of the bottom of the pan and place inside.
- Mix the wet ingredients together in a medium-sized bowl. Mix the dry ingredients, sifting if there are lumps, in a large bowl and make a well in the middle.rn rnPour the wet into the well made in the dry ingredients. Add the zucchini last and stir by hand until the flour disappears.rn rnPour the batter into the prepared pan.
- Bake for 45 (brownie 8x8) - 55( loaf) minutes, until a toothpick comes out clean.rn rnCool on a rack for 20 minutes before attempting to remove the hot loaf. The parchment should help release the loaf from the bottom of the pan, you may need to poke a knife around the sides carefully as not to cut the loaf.rn rnI call it a loaf thinking you're baking it in a bread pan, and cake when baked in a brownie pan. I used a brownie pan and it worked fabulously! This cake will keep in the fridge in a sealed bag for up to a week. If you're having a tea party, this would be a nice addition to the table.
apple sauce, fresh mint, egg, oil, flour, cocoa, baking soda, baking powder, cinnamon, nutmeg, sugar, zucchini
Taken from food52.com/recipes/16127-mint-chocolate-zucchini-cake (may not work)