Chocolate Zucchini Cake

The zucchini makes a very moist cake that adapts well to substituting gluten-free flour. I have also used Bob’s Red Mill gluten-free baking mix with success.

Ingredients

• 1½ C vegetable oil
• 2 C sugar
• 4 eggs
• ¾ C Dutch-processed cocoa powder
• 2 t baking soda
• 1 t baking powder
• 2 C flour
• 3 medium zucchini , grated
• 1 t cinnamon (optional)
• ¾ C chocolate chips
• 1½ T butter
• ¾ C powdered sugar
• 3 T milk
• ¼ t vanilla

Instructions

1. Preheat oven to 350°F. Grease and flour a 9x13 pan.
2. In large bowl, mix vegetable oil, sugar, and eggs. Add cocoa (and cinnamon, if desired). Stir flour in with baking soda and powder just until mixed. Fold in zucchini.
3. Bake 50 – 60 minutes, or until toothpick comes out clean. Do not over bake.
4. For frosting: melt chocolate chips and butter on stovetop. Stir in powdered sugar, milk and vanilla.