This is one of my favorite ways to use our abundance of zucchini. It's a way to have your veggies and cake too. Okay so it's really not healthy in the true sense of healthy but it is a 'healthier' form of cake, if that is possible. Regardless of healthy or not it is a great recipe my family loves and it's easy to make.
The problem is when squash is plentiful so is the Texas heat and summer sun. Who wants to bake in their oven and make a house hotter than it already is or make your air conditioner struggle any harder than it has to.
Not only is this recipe a great recipe for using zucchini it is also a great recipe to make in your sun oven.
What you will need to make your summer squash cake:
- 3 eggs, beaten
- 2 cups white sugar or raw
- 1 cup vegetable oil (I use olive)
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup chocolate powder ( I use the dark chocolate)
- 3 tsp baking powder
- 2 cups shredded zucchini (you can use dried zucchini and just reconstitute it with water prior to using
- 1/2 cup chocolate chips (I use dark chocolate here again) You can use more or less chips just to your liking
- Place your sun oven out early enough to get the temperature in it as close to 325 degrees as possible. If it is at around 300 or so don't sweat it. It's fine.
- grease a dark pan or two (dark pans cook and bake best in sun ovens)
- In a large bowl, use an electric mixer to beat the eggs until fluffy
- Beat in the sugar, oil and vanilla
- Gradually mix in the flour, baking powder and cocoa
- Fold in the squash
- Fold in the chocolate chips
- Transfer to baking dish (do not cover the baking pan)
- Normally it will take about 45 minutes at 325 degrees if you keep it carefully turned to the sun. However there are times when the sun dances in and out and it takes a little longer. You can test it, just like baking a cake in a regular oven, by using a knife or tooth pick and seeing if it comes out clean.
- Just do everything quickly because unlike a regular oven if you lose too much heat it could take a bit to get it back to temp.
- Just remember there are chocolate chips in there and you might hit one of them. So don't mistake that for an uncooked cake.
- The last time I make this cake it took about 1 hour 10 minutes because I put the batter in a 9 inch deep pan instead of messing with two pans. It came out great so I will probably do that again.
Now it's just time to eat and enjoy.