Chocolate Zucchini Cake

This cake is delicious and sweet—a fun way to use up extra zucchini from your garden! Found at allrecipes.com.

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups grated zucchini
  • 3/4 cup chopped walnuts

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  • In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

**I omitted the walnuts and added chocolate chips… and ended up with half the cake still in my bundt pan. It tasted amazing, but wasn’t quite the presentation I was going for. Next time I’ll grease and flour the pan, and then I’ll coat the chocolate chips in flour before adding them to the batter.

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