Chocolate Zucchini Cake

This recipe was created by Cindy, one of our wonderful customers!  The original recipe called to 1 3/4 cups sugar, butter and oil, white flour, cinnamon and ground cloves.  After making the healthy substitutions below her kids didn’t even know she had altered the recipe.

Ingredients:

• 1 cup coconut oil
• 1 cup Xagave
• 1/2 tsp butter flavor
• 1 tsp vanilla
• 1 cup flour
• 1 1/2 cup whole wheat flour
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2  tsp salt
•  6 tbsp cocoa
• 1/2 cup butter milk
• 2 eggs
• 2 cups zucchini, shredded
• 1/2 cup chocolate chips

Topping:

• 1/2 cup chocolate chips
• 1/2 cup brown sugar
• 1/2 cup chopped nuts

Steps:

Beat together coconut oil and Xagave.  Beat in butter and vanilla flavoring.

In a separate bowl stir together dry ingredients.  In a separate bowl beat together eggs and butter milk.  Alternately add dry ingredients and egg mixture.

Mix in zucchini and 1/2 cup chocolate chips.

Pour into a 9″x13″ baking pan sprayed with nonstick spray.  Mix the topping ingredients and sprinkle on top of the cake batter.

Bake in a 325 degree oven for 35 – 40 minutes.  If you want to make these into cupcakes they only take about 25 minutes.