Chocolate Zucchini Extra Virgin Olive Oil Cake

Yield:  1 9×13 cake

Ingredients

3 cups grated or minced zucchini (about 3-4 grocery store bought or 1 giant farmers market zucchini)
1 ½ cups all-purpose flour
½ cup cake flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
Secret Ingredient:  1 teaspoon cinnamon
4 eggs
1 ½ cups oil (I use extra virgin olive oil, but vegetable or canola work great)

Method

1. Pre-heat oven to 350 degrees.
2. Grease and flour a 9×3 pan.
3. Grate, mince or add the zucchini to a food processor and pulse until shredded. Set aside.
4. Sift together the first 8 ingredients: flours, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon. Add them to the bowl of a stand mixer.
5. On low speed add the eggs and mix for 20 seconds, then scrape down the sides of the bowl. Add eggs and mix on low until combined about 20 more seconds.
6. Remove the bowl from the stand mixer and fold in the zucchini.
7. Pour batter into pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
8. Let cook prior to frosting.

Enjoy!