This recipe from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert uses zucchini or summer squash or beets.
Secret Chocolate Cake
- 2 cups shredded raw zucchini or summer squash OR 2 cups beets cooked, peeled, and chopped
- ½ cup applesauce
- 1 ½ cups sugar
- ½ cup oil
- ½ cup plain yogurt
- 3 eggs
- ½ cup baking cocoa
- 1 ½ tsp. vanilla
- 1 ½ cups flour
- 1 cup whole wheat flour
- 1 ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp ground cinnamon
- ½ cup chocolate chips and/or chopped nuts
Puree zucchini/summer squash/beets and apple sauce in blender until smooth. Set aside.
Combine sugar, oil, yogurt, and eggs in a large mixing bowl. Beat with electric mixer 2 minutes.
Add cocoa and vanilla to pureed mixture; beat another 90 seconds. Add this mixture to zucchini/summer squash/beets and apple sauce.
Combine flours, baking soda, salt, and cinnamon. Gradually sift into the prepared batter, mixing it in with a spoon but stirring only until blended.
Stir in chocolate chips and nuts. Pour into greased 9x13-inch baking pan. Bake in preheated oven at 350°F until knife inserted in center comes out clean, 40-50 minutes. To bake in a bundt pan, pour half of batter into the greased pan, sprinkle chocolate chips evenly on top, then add remaining batter.