Kelli Tracy, who worked in our test kitchen, has been making this chocolate zucchini cake for years. It’s a hand-me-down recipe and has been around for years. She was generous enough to share this with us. It is dense, almost like brownies.
2 cups all-purpose flour
1 teaspoon salt
1/2 cup Ramstadt Breda Rich Dark Cocoa
1 1/4 cups granulated sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup water
2 cups grated zucchini
Preheat the oven to 350 degrees. Grease or line with parchment paper a 9 x 13-inch pan.
- Mix the dry ingredients together.
- Add the vegetable oil, vanilla, water, and grated zucchini. Mix well. Scrape the batter into the prepared pan.
- Bake for 30 minutes or until done. Cool on a wire rack. After cooling, frost as desired.