A moist and chocolatey zucchini cake, perfect for a quick summer dessert.


YIELD
15 servings

TIME
Active Prep: 10 min
Cook: 25 min


INGREDIENTS

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DIRECTIONS

Preheat oven to 350 degrees. Grease and flour an 11x15 inch baking pan and set aside. In a mixing bowl, thoroughly combine flour, sugar, salt, baking soda and cocoa powders. In a separate mixing bowl, combine zucchini, water, vanilla, oil and eggs. Combine wet ingredients with dry and stir until all contents are moist. Spread batter in baking pan, making sure the mixture is even and level throughout the pan. Bake for 20 to 24 min. or until the center is firm and a toothpick inserted comes out clean. Cool before serving.



SERVING SUGGESTIONS

Try with whipped cream or a cup of coffee.

THANKS TO
Melody Landaiche

NUTRITION
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

9
4 floz Bottle  
Net 4.00oz
$10.95

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