Serves: 12
Total Calories: 310

2 cups flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon cinnamon ground
1 teaspoon salt
1/4 teaspoon baking soda
2 cups zucchini shredded, drained
2/3 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
Buttercream Frosting

Preheat oven to 350°. Grease and flour bottom of a 13 x 9 x 2-inch baking pan.

In a large mixer bowl, stir flour, sugar, cocoa powder, baking powder, cinnamon, salt and baking soda until blended. Add zucchini, oil, eggs and vanilla. Beat at low speed until all ingredients are moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour into baking pan.

Bake for 35 to 45 minutes or until a wooden pick inserted in center comes out clean and top springs back when pressed lightly with finger. Cool on a wire rack.

Frost cake.

High Altitude Adjustments: At 6,000 feet, no adjustments needed.

Nutritional Facts:

Serves: 12
Total Calories: 310
Calories from Fat: 119

More Recipes from the Goodies To Go Cookbook:
Banana Cupcakes
Carrot Cupcakes
Chocolate Zucchini Cake