Zucchini is THAT friend. She shows up every summer, takes over your house and won't leave. Sometimes, you need to do something new with zucchini. Other than drop it off at a neighbor's house in the middle of the night. This was not only yummy, it feels oddly healthy because you were eating veggies, right?
2 1/2 cups AP flour
1/2 c Dutch-processed cocoa
2 1/2 t baking powder
1 1/2 t baking soda
1 t salt
1 t cinnamon
2 cups sugar
3/4 canola oil
3 large eggs
2 t vanilla
2 cups coarsely shredded zucchini
1/2 c whole milk
Preheat oven to 350
Mix flour, cocoa powder, baking powder, baking soda and salt in a separate medium bowl
Beat oil, eggs and sugar in a standing mixer until frothy, for about one minute
Add vanilla and shredded zucchini and beat for 30 seconds
Mix 1/3 of flour mixture with 1/4 c milk, repeat
Mix the last third of flour mixture with a rubber spatula
Pour batter into a greased cake pan, and rap pan on counter to release air bubbles
Bake 50-55 minutes let cool in pan for 20 minutes
Remove cake from pan and cool on wire rack
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