I was recently reminded about this delightful treat by a friend. This cake is so moist that it doesn’t need icing. You can even dress it up a bit by sprinkling powdered sugar on top. However, if you insist on making one, a cream cheese version would be lovely.
2 c. flour
2 c. sugar
3/4 c. cocoa powder
2 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. vanilla
1 c. oil
3 c. grated zucchini
Preheat over to 350 degrees. Grease and flour 9×13″ pan.
Blend eggs, vanilla and oil, whisking well.
Combine all dry ingredients and add to egg mixture.
Stir in zucchini and combine well without over-beating.
Pour into prepared pan and bake for 50-60 minutes, or until toothpick comes out clean.