Sunday, October 4, 2015



1/2 cup canola oil
1 1/2 c. sugar
2 tsp. vanilla
2 c. flour 
1/2 c. cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 c. shredded zucchini

Preheat oven to 350 degrees
In a mixing bowl, combine the oil, sugar and vanilla.
In a separate bowl, whisk together flour, cocoa powder, 
baking soda and salt.
In 3 batches, add the flour mixture to the oil/sugar mixture
beating well between batches and scraping sides of the bowl.
Batter will be crumbly but will moisten when zucchini is added.
With mixer on lowest speed, add zucchini and mix well.
Pour batter into  prepare 9x13 pan.
Bake 30 minutes. Knife in center should come out clean.
Cool. Dust with powdered sugar before serving if desired.

Delicious, easy to prepare. Not terribly sweet but the powdered
sugar helps. Could add a few mini chic. chips to batter and could
ice the cake as well. But it's a moist cake and tastes very good.
I have a convection oven, took 23 minutes for my cake.

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