Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
- In a medium bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt.
- In a large bowl, beat together the oil, sugar, eggs and vanilla until light and fluffy.
- Stir in the dry ingredients, then fold in the zucchini until just blended.
- Pour the batter into the prepared pan.
- Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool before serving.
Interesting Facts
- This cake is a great way to use up leftover zucchinis.
- It is a great dessert option for vegans as it does not contain any dairy products.
- Cocoa powder adds a deep, dark chocolate flavor to the cake.