Chocolate Zucchini Cake

By srumbel

The idea of hiding vegetables in baked goods is, in my opinion, brilliant. This Chocolate Zucchini Cake has the most incredible, rich taste and you cannot taste the zucchini…at all. Not even one little bit. Not that tasting the zucchini would be a bad thing but I’m not sure I’d like it in my chocolate cake!
from onsuttonplace.com

Ingredients

• 1/2 c. canola oil
• 1 1/2 c. sugar
• 2 teaspoons vanilla
• 2 c. flour
• 1/2 c. cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 c. shredded zucchini

Preparation

Step 1

Preheat oven to 350 degrees.
In the bowl of a standing mixer, combine oil, sugar and vanilla.
In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.
In 3 batches, add flour mixture to oil/sugar mixture beating well between batches and scraping sides of the bowl.
(Batter will be crumbly at this point but will moisten when zucchini is added.)
With mixer on the lowest speed, add zucchini and mix well.
Pour batter into prepared 9 x 13 pan.
Bake 30 minutes. Knife inserted in center should come out clean.
Cool. Dust with powdered sugar before serving if desired.

Notes

I prepare my baking pans with Baker's Joy.