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Chocolate Zucchini Cake Recipe

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This recipe for Chocolate Zucchini Cake, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carrie Montroy
Added: Saturday, August 19, 2006


2 3/4 c. all-purpose flour
1 c. granulated sugar
1 c. packed light brown sugar
1/2 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
3/4 c. fat-free milk
1/2 c. canola oil
4 large eggs
1 1/2 tsp. vanilla
1 lb. zucchini, grated (about 2 1/2 cups)
confectioner’s sugar (optional)

Preheat oven to 350º, spray 9x13 pan with non-stick spray, and sprinkle lightly with flour. Combine flour, sugar, brown sugar, cocoa, baking soda, and salt in a large bowl. Combine the milk, oil eggs, and vanilla in a medium bowl; wisk until blended. Stir the milk mixture into the flour mixture until all the flour is just moistened. Stir in the zucchini just until blended. Pour the mixture into the baking pan. Bake until a toothpick inserted in the center comes out clean. About 30-40 minutes. Let cool and sprinkle with powdered sugar. Serve.
Serves 24.




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