I did a little experiment today with Mom’s Gooey Chocolate Zucchini Brownies recipe. It wasn’t entirely successful, but it was a good start overall. I went with the cake version, which adds two eggs to the brownie version, and tried it out on the CAKE cycle of my bread machine.
What I love about baking cake in the bread machine is that I can throw the ingredients in (along with my little helpers, Bug and Goose) and walk away. Come back 2 hours later and I have cake! It’s a great way to bake cakes with young kids, even though the process is a little longer than baking a traditional cake.
I knocked the sugar down a bit too much (to 1 cup for sugar instead of the 1 1/2 cups originally in the recipe, or 3/4 cups of honey). So the cake turned out a bit less sweet than we’d usually like it. We topped ours with maple syrup and it was perfect! But, I think with 1 1/4 to 1 1/2 cups of honey granules/sugar it’d be perfect on its own! It’s definitely super chocolatey and filled with deliciously nutritious zucchini!
Bread Machine Zucchini Cake
Ingredients
2 cups shredded zucchini
2 eggs
2 cups flour (I use gluten-free)
1 1/4 to 1 1/2 cups honey granules or sugar
1/3 cup cocoa
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup coconut oil, melted
2 teaspoons vanilla
Method
Place all ingredients in bread machine and run on CAKE cycle.
Love zucchini?
Check out a few of other zucchini recipes, 25 Healthy Zucchini Recipes and here zucchini.
- 2 cups shredded zucchini
- 2 eggs
- 2 cups flour (I use gluten-free)
- 1 1/4 to 1 1/2 cups honey granules or sugar
- 1/3 cup cocoa
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla
- Place all ingredients in bread machine and run on CAKE cycle.
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You don’t mention the eggs in either ingredient list, should there be two eggs in there as well?
Yes that should be in there, thanks! I’ve added them to the ingredients lists.
You might want to remove the “vegan” tag with the addition of the 2 eggs…orrrrrrrr veganize it and I’ll adore you forever–been looking for a vegan version of this recipe for awhile 🙂
Thanks! I’ve found flax eggs work well in cakes like this (1 Tbsp. fresh ground flax seed with 3 Tbsp. warm water per egg, so 2 Tbsp. flax and 6 Tbsp. water for this recipe.)