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Chocolate Zucchini Cake

Updated: Dec 7, 2020


We made it to Texas! The trip was long, and our van started overheating the day before we left, so we got a suburban. Nothing like buying a new car the night before you leave to move states away.


Overall, we like our new home. The schools we probably built in the '70s, and they still have the swings and slides from when it was built. I am going to homeschool the kids this year. Fingers crossed it goes well. Paiz is not a fan of me teaching her, so I am going to find different things she doesn't need my help.

The fire ants are a complete nightmare. There are millions of them in our yard. The slightest disturbances send thousands of them out of one colony. Mowing the lawn has gotten Kev the most bites. Everyone except Z has been bit by them. The bite burns for about 5-10 minutes, but the sore it makes has stayed on Kev's leg for weeks. I haven't had a sore from them yet.

Otherwise, the house is good, quite dirty, but good. The house has lots of windows which I love. The house is so light and pretty.


Today I am sharing my kid's favorite cake. This cake is great if you have little ones that don't like to eat vegetables, you cannot see or taste the zucchini. However, it's not super healthy. The zucchini makes this cake so moist, and the cake is really fluffy too. When you take a bite, you will not want to stop eating it. I usually have two pieces per sitting each time I make this.


Chocolate Zucchini Cake










Cake Ingredients

1/2 cup canola oil (or any oil you like)

1 1/2 cups sugar

2 teaspoons vanilla

1 egg

1/2 cup milk

2 cups zucchini, peeled and shredded

2 cups flour

1/2 cup cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Frosting Ingredients

1 cup butter, softened

1 teaspoon vanilla

3-4 tablespoons milk

3 1/2 cups powdered sugar

1/2 cup cocoa powder

Directions

Preheat oven to 350 degrees. Spray 13 X 9 pan with cooking spray. With your stand mixer, combine oil, sugar, vanilla, and egg. Next, mix in zucchini, salt, soda, and cocoa. When mixed well, add the flour. Pour into a prepared pan. Bake for 23-28 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean. Let cool completely before frosting.

With a hand mixer, beat butter until fluffy, about 1-2 minutes. Next, add vanilla and 3 tablespoons milk. When combined, add cocoa and powdered sugar, add more milk if needed. The mixture will be creamy. Frost cake once it is cooled; if the cake is warm, the frosting will be melty.

Recipe from: The Baker Upstairs



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