This recipe is something I have always loved about my childhood. My mom would usually make it on a Sunday afternoon and we would enjoy it together. Even then, she would try to make it healthier. Here is my version. Sorry for the borrowed photo! We ate it too quick with our guests and I forgot to snap a pic...but it is really how it looks if you sprinkle it with powdered sugar.
I love watching my kids eat cake with zucchini in it....no one even had a clue...not even my husband! Enjoy!
In your mixer, cream:
1/2 C. organic butter
1/2 C. applesauce
1 1/2 C. sugar (I used have organic can juice and half sucanat)
2 eggs (I use organic free range eggs)
1 t. vanilla
1/2 C. buttermilk
2 1/2 C. flour (I used ground white wheat)
4 T. cocoa powder
1 t. baking soda
2 1/2 t. baking powder
2 t. cinnamon
2 C. grated zucchini
Mix all together and pour in your greased bundt pan. Bake at 350 for 45 minutes. When done, invert to a serving plate and sprinkle lightly with powdered sugar for a fun fall dessert.
Tip: To make your own powdered sugar, just mix your raw cane juice in a high speed blender until the consistency you want