Healthy(er) Chocolate Cake

10 Aug

This recipe contains no butter or oil.  And to be honest, I don’t miss it.  This recipe is very versatile; would be perfect as a cupcake base, cake base, cake pop case, etc.  The cake can even be cut up into squares, frozen, and packed into a lunch for a treat.  And if a terrible baker like me can bake it and not ruin it, you can too!

It looks angelic, doesn’t it?

1 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa (I used Hershey’s Dutch processed)
1/4 cup applesauce
1 cup sugar
2 eggs
1 Tbsp vanilla extract
1/4 tsp salt
1 tsp baking soda
1 zucchini, grated

Preheat the oven to 350 degrees.

Sift the flour and cocoa together in a large bowl.  Add in the baking soda and salt, and mix together.

In a separate bowl, mix together the eggs, sugar, applesauce, and vanilla.

Add the wet ingredients to the dry ingredients and mix well.

Mix in the grated zucchini.  Don’t worry about it being too watery.

Pour mixture into an 8 X 8 inch pan or cupcake pan and bake for about 25- 30 minutes.

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