We originally posted this recipe last year in May, but I live in a different state and didn't get to try the cake the first time around. So, I made it recently with a giant zucchini my friend gave me from her garden and it was seriously THE BEST CAKE I'VE EVER HAD. It was fluffy, moist, soft, chocolatey, deliciousness. It was light and airy. I wanted to make this cake again before it was even all gone. I especially love that this cake doesn't need frosting. The brown sugar chocolate chip topping was PERFECT!
I decided we need to share this recipe again because now Is the time of year when people start finding huge zucchini in their yards that are perfect for baking. Try this, you will NOT regret it. Seriously, I'm considering not eating zucchini any other way from now on.
To really make your cake fluffy make sure you cream the butter and sugar really well, until they are light and fluffy and almost increase in volume. Doing this helps to trap air into the batter. Then I repeated this process when I added the egg in (beating it for a little longer to fluff up the wet ingredients). It made it amazing. Go and make this cake and be amazed at the results. You won't regret it!
Original Post Below:
Now, here is my secret "oops" moment that caused this cake to be so moist, I believe. I used my food processor to grate the zucchini. I accidentally left the chopping blade down in the bottom of the food processor! What I ended up with was coarsely chopped, slightly pureed zucchini. It was almost like a very thick applesauce, only zucchini. Well, I couldn't waste it, so I went ahead and made the cake anyway! It was an amazing success. I took it to our church choir practice to share it. It was a hit!
Have you ever made a silly mistake that ended up making your recipe more delicious? Let me know in the comments!