• 2 cups sugar
  • 3/4 cup shortening (you may swap this for butter, but not vegetable oil)
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 cup milk
  • 2 - 3 cups shredded zucchini (if you shred in a food processor 2-3 cups, if you shred with a microplane 1-2 cups)
  • 2 1/2 cups flour
  • 1/2 cup cocoa
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
Preheat over to 350 degrees and grease a 10 inch tube or bundt pan. In a stand mixer or large bowl cream sugar and shortening.  Add eggs, one at a time, mixing between each addition.  Add milk and vanilla and mix, add zucchini (and any liquid that’s separated into the bowl/measuring cup).

In a separate bowl mix together all dry ingredients, flour – cinnamon.  Add to wet ingredients in three parts, scraping down sides of bowl and mixer blades each time.

Pour into prepared pan and bake at 350 degrees for one hour, or until inserted toothpick comes out clean.  I start checking at 45 minutes if I added 2 cups zucchini and 55 minutes for three cups zucchini.

Notes: This cake requires no frosting or glaze, the outside will have a slight crispness if you keep it uncovered and the inside is very moist with a nice crumb.  You can make cupcakes and frost with a cream cheese frosting or a chocolate ganache.  When overrun with zucchini you may shred and freeze in 2 – 3 cup portions to make the cake year round allow zucchini to thaw and dump into batter with all juices.
Enjoy!
Aimee, Nathan and Delphine

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