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Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup dutch processed cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon table salt
- 1 teaspoon ground cinnamon
- 2 cups sugar
- 3/4 cup canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups coarsely shredded zucchini
- 1/2 cup whole milk
Preparation
Step 1
1. Preheat the oven to 350. Prepare a 10 inch round cake pan by greasing it with cooking spray and then lining the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
3. In the bowl of an electric mixer fitted with the paddlea ttachment, beat together the sugar, oil, and eggs on medium speed until slightly frothy, 1 minutes. Reduce the mixer speed to low, and add the vanilla dn shredded zucchini. Mix for 30 seconds. mix in a third of the flour mixture and 1/4 cup of the milk. Scrape down the mixing bowl. Add another third of the flour mixture and the remaining 1/4 cup milk. Remove the bowl from the mixer, and us a rubber spatula to fold in the remaining flour mixture. Pour the batter into the prepared cake pan. Lightly rap the pan on the countertop to release some of the air bubbles.
4. Bake, rotating the pan halfway through, for 50 to 55 minutes, until a cake tester inserted int he center of the cake comes out clean. let cool in the pan for 20 minutes. Then remove the cake from the pan and let cool on a wire rack.