CHOCOLATE ZUCCHINI CAKE

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In the summertime, I always seem to have way too much zucchini on my hands that I never know what to do with. This chocolate zucchini cake is great way to use it all up. And you would never know there are vegetables secretly hiding in this fudgy cake. The key to this super moist cake is to not wring out the zucchini so it retains its moisture.

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Zucchini

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1. Preheat and prepare pan. Preheat the oven to 350° F. Grease a 9”x13” baking pan with non-stick cooking spray.

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2. Combine dry ingredients. In a mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.

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3. Combine wet ingredients. In a second mixing bowl, whisk together vanilla, eggs, and oil, until combined.

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CHOCOLATE ZUCCHINI CAKE

- Boston Girl Bakes

Zucchini

key ingredient

1. Preheat and prepare pan. Preheat the oven to 350° F. Grease a 9”x13” baking pan with non-stick cooking spray.

PREHEAT THE OVEN

2. Combine dry ingredients. In a mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.

COMBINE & WHISK

3. Combine wet ingredients. In a second mixing bowl, whisk together vanilla, eggs, and oil, until combined.

WHISK TOGETHER

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