Chocolate Zucchinni Cake
By Mary Laschinski mlaschinski
Moist 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!
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
I usually use 2 medium sized zucchinni (seeds and all). Larger zucchinni will need seeds removed.
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)
we have enjoyed this cake at room temperature and cold from the refridgerator- love it both ways!