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Thursday, August 11, 2011

Chocolate Zucchini Cake Balls

     Do you ever have one of those recipes that just isn't quite right? I think it was my fault really. I should have used a bigger pan. The recipe said to use a sheet cake pan, so I used a 9x13. Apparently, I needed a jelly roll pan or something huge! Anyhow, these "brownies" were very delicious. They were so cake-like, thick and moist that they came apart every time you tried to remove them from the pan. Really, that was the only problem with them. I got so frustrated that I decided to try my hand a cake balls...or truffles...or whatever you want to call them. These things are popping up everywhere.
     Basically, I took my moist cake-brownies and put them in my mixer to combine the frosting and cake. Then I scooped them out with a meatball scoop to form balls. I froze them and dipped them in Almond Bark. They were even better this way. They tasted like ding-dongs! Only healthier...since they have zucchini  in them. Ha!


4 eggs
1-1/2 cups oil
2 cups sugar
2 cups flour
2 tsp baking soda
4 Tbl cocoa
1 tsp vanilla
3 cups grated zucchini
1 tsp salt
1 cup chocolate chips
Frosting:
3oz cream cheese
2 cups powdered sugar
1 tsp vanilla
1 stick butter
2 Tbl cocoa

  • Beat oil and sugar for 2 minutes. Add flour, soda, cocoa, vanilla, zucchini, salt, and chocolate chips. 
  • Pour into 9x13 (for cake balls) or sheet cake pan (for brownies).
  • Bake at 350* for 20-30 minutes or until toothpick comes out clean.
  • For frosting: Mix ingredients and frost brownies when they are cool.
  • For cake balls: Mix cooked/cooled brownies and frosting until well combined. Form into balls, freeze, dip in melting chocolate, decorate as desired.
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Other Zucchini Recipes