Chocolate Zucchini Cake

Serves 8

1/4 cup whole milk

1/2 tsp. white vinegar

1 1/4 cups flour

2 tbsp. cocoa powder

1/4 tsp. ground cinnamon

1/2 tsp. kosher salt

1/2 tsp. baking soda

1/2 tsp. baking powder

3/4 cup plus 1/3 cup dark brown sugar, divided

1 egg

1/2 tsp. vanilla paste

1/2 cup canola oil

1 cup grated zucchini

1/3 cup miniature chocolate chips


Combine milk and vinegar in a small dish; let stand 5 min. In a large bowl, combine flour, cocoa, cinnamon, salt, baking soda and baking powder; whisk until well blended. Stir 3/4 cup brown sugar into flour mixture. In another large mixing bowl, add milk mixture to egg, vanilla and oil; whisk until combined thoroughly; stir in zucchini. Stir wet ingredients into dry ingredients just until combined. Pour batter into a 9" round cake pan sprayed lightly with cooking spray (bottom only lined with parchment); sprinkle remaining brown sugar and chocolate chips over cake. Bake in a preheated 350° oven until a toothpick inserted in the center comes out clean (35-40 min.). Cool cake in the pan on a rack 30 min.; remove from pan and cool thoroughly.