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Chocolate Zucchini Cake

Serves: 15
Total Calories: 212

Ingredients

2 cups zucchini lightly peeled and shredded
2 cups flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
powdered sugar (optional)

Directions:

Preheat oven to 350° F. Grease and flour a 13 x 9 x 2-inch baking pan. Drain zucchini in a sieve set aside.

In a large mixer bowl mix flour, sugar, cocoa, salt, baking soda and baking powder. Add zucchini, eggs, oil and vanilla and beat at medium speed for 2 minutes or until smooth. Pour into pan and bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack.

If desired, dust top with powdered sugar.

Nutritional Facts:

Serves: 15
Total Calories: 212
Calories from Fat: 72

This Chocolate Zucchini Cake recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.


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