Chocolate Zucchini Cake

Oven 325 degrees. Grease a 9″ x 13″ pan.

Ingredients for Cake

• 1/2 C (8 tablespoons) unsalted butter, softened
• 1/4 C vegetable oil
• 1 1/2 C sugar
• 2 tsp vanilla extract
• 1/2 C applesauce
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt (Do not add if using salted butter)
• 2 large eggs, at room temperature
• 1/2 C yogurt, at room temperature (Can also add sour cream or buttermilk, in place of yogurt)
• 2 1/2 C Unbleached All-Purpose Flour
• 3/4 C  Triple Cocoa Blend or Dutch Process Cocoa
• 2 C shredded zucchini (about 3 medium zucchini)
• 1/2 C chocolate chips

Beat together butter, oil, sugar, applesauce and vanilla in large bowl. Beat in eggs 1 at a time.

In a separate bowl, add flour, baking soda, baking powder, salt, and cocoa. Stir in flour alternatively with yogurt. (I used a fruit Greek yogurt.) Always begin and end with flour. Fold in zucchini and 1/2 C chocolate chips.

Spoon batter into prepared pan and bake until set about 30 – 35 minutes.

Let cake cool for 1 hour and frost as desired.

Suggested frosting: 4 T butter, 4 ounces cream cheese, and 1/4 C powdered sugar. Stir all ingredients until smooth and layer on top of cake.

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