Chocolate Zucchini Cake with Brown Sugar Streusel

This is one of our favorite zucchini dessert/snack recipes.  Adapted from Mel's kitchen cafe (lowered sugar a bit, added whole wheat flour, added weight measurement for zucchini, etc).

INGREDIENTS

CAKE

•  1/2 cup applesauce (can substitute melted butter)
•  1/3 cup oil (melted coconut, canola, vegetable)
•  1 1/2 cup granulated sugar
•  2 large eggs
•  1 teaspoon vanilla extract
•  1/2 cup buttermilk (1/4 cup sour cream or yogurt mixed with milk plus 1 t vinegar)
•  2 cups all-purpose flour (1 cup white whole wheat, 1 cup all-purpose)
•  1/2 cup cocoa powder (dutch processed or regular)
•  1/2 teaspoon baking powder
•  1 teaspoon baking soda
•  1/2 teaspoon ground cinnamon
•  1/2 teaspoon salt
•  2 cups shredded zucchini loosely packed (about 9-10 ounces)

TOPPING:

•  1/2 cup sliced almonds or chopped almonds
•  1 cup chocolate chips
•  1/4 cup packed light brown sugar

INSTRUCTIONS

Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.  Shred zucchini, and squeeze out excess moisture in a hand towel.  Set aside. In a large bowl with an electric mixer (handheld or stand mixer), cream together the applesauce, oil and sugar. Add the eggs and vanilla and mix well. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Add 1/3 of the dry ingredients to the batter and mix. Add 1/2 of the buttermilk; mix. Add another 1/3 of the flour mixture and mix until combined. Add the remaining buttermilk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.

Spread the batter in the prepared pan. Sprinkle with the almonds and chocolate chips. Sprinkle the brown sugar on top of everything.

Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).

Let cool completely before serving. This cake tastes best at room temperature (and is great the next day, too!).