Moist Chocolate Zucchini Cake
Description
A delightful moist chocolate zucchini cake made with shredded zucchini and easy pantry ingredients. Delicious topped with cream cheese frosting.
Ingredients
•
2 1/2 cups all-purpose flour
•
2 1/2 teaspoons baking powder
•
1 1/2 teaspoons baking soda
•
1 teaspoon salt
•
1 teaspoon ground cinnamon
•
1/2 cup unsweetened cocoa powder
•
1/2 cup butter
•
1/4 cup vegetable oil
•
2 cups white sugar
•
3 eggs
•
1 teaspoon vanilla extract
•
2 cups shredded zucchini
•
1/4 cup milk
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch loaf pan. Sift flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
2
In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
3
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Allow to cool before slicing.