Chocolate zucchini cake
1 cup(s), granulated
Packed brown sugar
1 cup(s), light
Unsweetened cocoa powder
½ cup(s), or sweetened
Fat free skim milk
4 large egg(s)
2½ cup(s), grated
Powdered sugar (confectioner's)
⅛ tsp, (optional)
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with nonstick spray, then sprinkle lightly with flour.
- Combine the flour, granulated sugar, brown sugar, cocoa, baking soda, and salt in a large bowl.
- Combine the milk, oil, eggs, and vanilla in a medium bowl; whisk until blended. Stir the milk mixture into the flour mixture until all of the flour is just moistened.
- Stir in the zucchini just until blended. Pour the mixture into the baking pan. Bake until a toothpick inserted in the center comes out clean, 35–40 minutes. Let cool in the pan on a rack 15 minutes. Remove from pan and let cool on the rack 30 minutes. Sprinkle with confectioners’ sugar, if using. Cut into 24 squares. Yields 1 square per serving.