Monday, September 3, 2012

Caramel Zucchini Cake

I hope everyone had a nice holiday weekend.  I had a relaxing weekend that I spent with my parents.  When I returned, I had some leftovers from last weeks CSA basket to use up and zucchini was one of them.  I was going to originally make brownies but ended up with a cake.  







Caramel Zucchini Cake

2 cups zucchini, shredded
1/2 cup oil
6 oz Greek yogurt
2 tsp vanilla
1 large egg
3 tbsp cocoa
1 1/2 cups sugar
1 1/2 tsp baking soda
1/2 tsp salt
2 cups flour

In a large bowl, place zucchini, oil, yogurt,egg and vanilla.  Mix together and add in dry ingredients.  Pour into greased 9 x 9 pan.  Bake at 350° for 40 minutes.

Caramel sauce -

25 caramels (1 oz)
3 tbsp milk

Heat in a microwave safe bowl and stir until caramels have completely dissolved.  Poke holes in cake and pour caramel sauce on top.  Sprinkle 1/2 cup of miniature semi-sweet chocolate chips on top.