2 c peeled, shredded raw zucchini (about 2 medium zucchinis)
If you have a good blender, you don't need to shred the zucchini. Just add chunks of zucchini and all wet ingredients to blender and blend well. Mix dry ingredients in a separate bowl and pour in the blended mix. Mix until blended.
If you don't have a blender, beat the sugar, oil, eggs and vanilla until well combined. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder. Gradually beat into the sugar mixture until blended. Stir in shredded zucchini.
Bake at 350 F (175 C). If using loaf pans, bake about 35 minutes. If using muffin tins, bake about 20-25 minutes or until a toothpick comes out clean.
You can't taste the zucchini at all but it adds vitamins and makes the cake super moist.
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