Zucchini Chocolate Cake

 Tomorrow is the first day of school for my girls.  My kids have their outfits all laid out already.  I don't think there will be a whole lot of sleeping tonight.  My oldest is excited and my middle is just nervous.  All of that will quickly fade tomorrow evening.  

I like to make my kids a fun treat when they come home on their first day of school.  If you have some zucchini laying around this would be perfect.  This cake, kinda more like a brownie, but whatever it was chocolate, moist and just plain delicious.  Your kids and you will not even know you are eating zucchini.  So since it has something good for you in it you can two pieces for sure!  

FYI....the recipe is correct, there are NO EGGS.  

Zucchini Chocolate cake

INGREDIENTS

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts (optional- I didn't use any)

Chocolate Frosting

• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake before cutting.

Recipe adapted from Six Sisters Stuff

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