Ingredients

• 2.5 cups all-purpose flour
• 2.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 cups unsweetened cocoa powder
• 0.5 cups butter
• 0.25 cups vegetable oil
• 2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini
• 0.25 cups milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
2. 2 In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition per serving