Zucchini Chocolate Cake

Featuring: Zucchini and chocolate. Zucchini is high in the antioxidants lutein, zeaxanthin, and beta-carotene. These antioxidants enhance vision and help prevent age-related macular degeneration, which is an incurable eye disease. Chocolate also includes antioxidants. Yum!

Ingredients

  • ¼ cup non-hydrogenated margarine
  • ½ cup vegetable oil (such as canola or avocado oil)
  • 1¾ cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 4 tbsp cocoa
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp cloves
  • 2½ cups zucchini, grated
  • ½ cup buttermilk or sour milk*
  • ¼ cup chocolate chips

* To sour milk, add approximately ½ tbsp vinegar or lemon juice to ½ cup milk. Let stand for 5–10 minutes. This also works with plant-based milks such as oat or soy.

Method

  1. Add non-hydrogenated margarine, vegetable oil, and sugar to a large bowl. Add eggs and mix well. Add vanilla and mix again.
  2. Add flour, cocoa, baking powder, baking soda, salt, cinnamon, cloves, zucchini, milk, and chocolate chips. Mix just until blended.
  3. Pour batter into a 9×13" pan (or two 8" or 9" round pans).
  4. Bake at 325°F for 55–60 minutes (or 45–50 minutes for round pans), until a toothpick inserted in the center comes out clean.
  5. Serve with vanilla gelato and fruit, or add frosting to create a layer cake. Enjoy in moderation!

Eye Healthy Zucchini Chocolate Cake

Beta-carotene
Lutein
Zeaxanthin