2 1/2 cups flour 1/4 cup vegetable oil
2 1/2 tsp baking powder 2 cups white sugar
1 1/2 tsp baking soda 3 eggs
1 tsp salt 1 tsp vanilla
1 tsp cinnamon 2 generous cups zucchini
1/2 cup unsweetened cocoa 1/4 cup milk
1/2 cup butter
Preheat oven to 350. Grease and flour a 9X13 " pan.
Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. This is helpful because the cocoa usually is lumpy. Set aside.
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 the shredded zucchini with the milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
Bake in the preheated oven for 55-60 minutes, or until a tooth pick inserted into the center of the cake comes out clean. Allow to cool.
You can the cake with a made-up frosting of about a cup of melted chocolate chips, powdered sugar, and milk. I didn't follow any recipe, just made it thin enough to pour on the cake while it was still warm. Tonight I'm thinking of using a cream cheese frosting though...
Now go...eat your vegetables!