Mary's StoryMoist dark chocolate cake w/no eggs. NOBODY even guesses it has zucchinni inside! Icing recipe included.
Great when the zucchinni are too large to use in other recipes!
all purpose flour
pure vanilla extract
shredded peeled zucchinni
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1 1/2 tsp
1Mix dry ingredients in large bowl. Peel and shred zucchinni before adding any wet ingredients.
I usually use 2 medium sized zucchinni (seeds and all). Larger zucchinni will need seeds removed.
2Add wet ingredients in order given. Mixture will be thick.
Preheat oven to 350- grease a glass 13x9 inch pan
(zucchinni can react to metal pans. If using metal, please do not store cake in the same pan).
Bake for 25-35 minutes (use toothpick to test)
3Mix icing ingredients and frost cooled cake-
we have enjoyed this cake at room temperature and cold from the refridgerator- love it both ways!