Chocolate Zucchini Cake

Since it's zucchini season, I decided that this would be the perfect time to pull out our favorite chocolate recipe that hides this yummy veggie and makes this cake very moist. My friend Rick loves this recipe and couldn't seem to quit with just one piece when I recently brought it to a potluck. He has no problems with veggies being mixed into his favorite desserts. He only wished he had a glass of milk to go with it. LOL! So for those of you who might have an abundance of zucchini in your gardens this season, this would be the perfect recipe to help use some of them up. Go ahead...give it a try...you won't regret it!

Chocolate Zucchini Cake

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teas. vanilla extract
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 teas. baking soda
1 teas. salt
2 cups shredded zucchini
1 egg
1/4 cup water

Preheat oven to 350 F degrees. Grease and flour a 9 x 13" baking dish.

In a large bowl, mix together the oil, sugar and vanilla until well blended. Add the flour, cocoa, baking soda and salt. Fold in zucchini, egg and water. Spread evenly into prepared pan.

Bake for 25-30 minutes in preheated oven until toothpick comes out clean. Cool completely before adding frosting. Slice and serve.