Chocolate Zucchini Bundt Cake

 by Jodi Leishman

3 c. Shredded Zucchini

¾ c. Cocoa

1 2/3 c. flour

2 c. sugar

1 t. cinnamon

1 t. baking powder

1 t. baking soda

½ t. salt

3 eggs

½ c. vegetable oil

1 t. vanilla

Preheat oven to 350.  Coat a 9” bundt pan with cooking spray and dust lightly with 2 T. of the Cocoa Powder.

Shred Zucchini and set aside.

In a large bowl, combine cocoa, flour, sugar, cinnamon, baking powder, soda, and salt.

In a small bowl, combine eggs, oil, and vanilla.

Add egg mixture to dry ingredients and beat vigorously by hand until well blended.  Mixture will be stiff!

Stir in shredded zucchini until well blended, pour batter into prepared pan and bake for 50-55 minutes or until cake tester comes out clean.  Cool in pan on a wire rack for 20 min.  Remove from pan and cool completely.  Serve with whip cream.