Have I mentioned how amazing my kids are? I count the ones that have married into our family, as my kids! I bought a couple of mini Bundt cake pans to do a cooking demonstration and decided it wasn’t what I wanted to use. So I sent home one of the pans with my son, Zac and his new wife, Shayna. Since we have Sunday dinner each week, I asked them to make me something yummy! Of course, I was kidding because I know how busy they are, but boy did they deliver!
I expected it to be one of Zac’s creations because he loves to cook and come up with new things. I was wrong! Shayna was the one that made these delicious treats. They were gone before we ate dinner!
Ingredients: click to print
1/2 Cup applesauce (no sugar added)
1 1/2 Cups sugar
2 Cups flour
3 teaspoons vanilla extract
1/2 Cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
pinch of cinnamon
1 teaspoon salt
2 Cups purèed zucchini
- In large bowl, mix applesauce, sugar, and vanilla together. Combine flour, cocoa, baking soda, cinnamon, and salt and stir until well mixed.
- Add flour mixture to sugar mixture while stirring. Next, fold in zucchini (I used an immersion blender to purèe 3 zucchini, which gave me about 2 cups).
- Pour into pan, I filled them pretty full, almost to the top. Bake at 350 for 22 minutes.
2 Tablespoon butter
2 Tablespoon coconut oil
4 Tablespoon unsweetened cocoa
1 teaspoon vanilla
1/4 Cup milk
2 Cups powdered sugar (approx. Add to taste)
In small bowl, melt the butter. Add cocoa and coconut oil, mix. Whisk in milk, vanilla and powdered sugar to taste. Drizzle over cooled cakes.