Chocolate Zucchini Cake IV Recipe

  • 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
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the 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 for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.