Chocolate Zucchini Cake

Zucchini makes this cake very moist. I frosted with chocolate frosting and made one large cake pan instead of 2 loaves. In place of the chocolate chips I used a Hershey's bar. You'll love how easy this comes together--just like a quick bread. Recipe courtesy of Debbie Macomber's Cedar Cove Cookbook. YUM! If you do make 2 loaves, you can always wrap one in plastic and foil and freeze. It will keep for up to a month. Serving size is estimated.

• Ready In: 1 hr 20 mins
• Serves: 24
• Yields: 2 9x5 inch loaves

Ingredients

• 3  large eggs
• 1  cup  vegetable oil
• 2  cups granulated sugar
• 2  teaspoons vanilla extract
• 3  cups zucchini, grated (about 2 medium zucchini)
• 2 1⁄3 cups all-purpose flour
• 1⁄3 cup  unsweetened cocoa
• 2  teaspoons baking soda
• 1  teaspoon ground cinnamon
• 1  teaspoon salt
• 1⁄4 teaspoon baking powder
• 1⁄2 cup walnuts (chopped) or 1⁄2 cup pecans (chopped)
• 1⁄2 cup  semi-sweet chocolate chips

Directions

1. Preheat oven to 350.
2. Lightly coat two 9x5 inch loaf pans with cooking spray.
3. In a medium bowl, whisk eggs, oil, sugar, vanilla, and zucchini until blended.
4. In a large bowl, combine flour, cocoa, baking soda, cinnamon, salt, and baking powder.
5. Fold the zucchini mix into dry ingredients just until combined.
6. Stir in nuts and chocolate chips.
7. Divide the batter between the prepared loaf pans.
8. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
9. Allow to cool 10 minutes in the pans, then turn out onto wire racks to cool completely.