Let me first say, there aren't too many chocolate cakes out there that I like, but this one is so moist, rich but not too sweet, that it really tantalizes the taste buds. I got this recipe out of my MOPS cookbook and just changed it around to make it even more healthy. This is super simple, especially if you already have ground up or grated zucchini and apple sauce on hand or in your freezer.
Healthy Chocolate Zucchini Cake Recipe:
1 & 3/4 cup of sucanat (instead of refined white sugar)
1/2 cup melted butter or coconut oil
1 cup apple sauce
1 tsp vanilla
2 & 1/2 cups whole wheat pastry flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp sea salt (I use Celtic Sea Salt)
1/2 cup buttermilk (regular milk works fine, too)
2 cups grated, or ground zucchini
1 cup organic chocolate chips
1/2 cup chopped pecans (optional)
Preheat oven to 350 degrees. In a Kitchen Aid, mix together all ingredients except the chocolate chips and pecans. Pour into a greased 9 x 13 pan and cook for 20 minutes. Sprinkle with chocolate chips and pecans and cook another 20 minutes or until toothpick comes out clean. Let cool a bit and enjoy!