Ellen’s Scrumptious Chocolate Zucchini Cake

Many of us have a bounty of harvest coming from our gardens and my friends always have extra zucchini to share. This is my grandmother’s recipe to help use up some of those homegrown zucchini’s this year!

Ingredients:

• 2 1/2 cups flour
• 2 cups sugar
• 1/2 cup of unsweetened cocoa (I like to use Trader Joe’s)
• 2 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3/4 cup softened butter
• 2 eggs
• 2 teaspoons orange juice
• 2 teaspoons vanilla
• 1/2 cup milk
• 2 1/2 – 3 cups of grated zucchini
• Powdered sugar

Step One: Preheat your oven to 350 degrees.

Step Two: Blend all of your dry ingredients together in a large bowl – flour, cocoa, baking powder, baking soda, cinnamon, and salt.

Step Three: Cream butter and sugar together in the Kitchen Aid mixer. Add in eggs, orange juice and vanilla.

Step Four: Add in the dry ingredients alternately with the milk. Stir in the grated zucchini.

Step Five: Bake for 55-60 minutes in a bundt pan (be sure to spray the pan with Baker’s Joy so it will come out). Dust with powdered sugar (optional).

Step Six: Enjoy!