Zucchini Chocolate Cake
- Grease and flour a 13x9x2-inch baking pan; set aside.
- In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, cinnamon, and salt. Add oil, milk, margarine or butter, and vanilla. Beat with an electric mixer on low speed until combined. Add eggs and shredded zucchini and beat on medium to high speed for 2 minutes.
- Spread batter into prepared pan. Bake in a 350 degree F. oven about 35 minutes or until cake tests done. Let cake cool in the pan on a wire rack. Sprinkle with powdered sugar. Makes 12 servings.
From the Test Kitchen
Cool cake but do not sprinkle with powdered sugar. Cover tightly and let stand at room temperature for 24 hours or freeze up to 1 week. Thaw at room temperature. Sprinkle with powdered sugar before serving.
Nutrition Facts (Zucchini Chocolate Cake)
- Per serving:
- 361 kcal ,
- 19 g fat
- (3 g sat. fat ,
- 36 mg chol. ,
- 232 mg sodium ,
- 43 g carb. ,
- 5 g pro.