Joy’s Chocolate Zucchini Cake

Ingredients

• 2 cups flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup canola or vegetable oil
• 1 cup sugar
• 3/4 cup brown sugar
• 4 large eggs, at room temperature
• 1/3 cup sour cream or plain yogurt, at room temperature
• 2 teaspoons vanilla
• 3 cups shredded zucchini
• 1 cup semi-sweet chocolate chips

Steps

1. Preheat the oven to 350°F. Grease two 9×2-inch round cake pans (or one 9×13 pan) and set aside.
2. Whisk together the flour, cocoa, baking soda, baking powder and salt.
3. In another bowl, beat the oil, sugar, brown sugar, eggs, sour cream, vanilla and zucchini until combined.
4. Pour in the dry ingredients and beat on medium speed just until combined. Stir in the chocolate chips.
5. Pour evenly into the pans and bake about 20 to 30 minutes, until a toothpick comes out clean.
6. Cool completely in the pans. Take the round layers out of the pans to frost; a 9×13 cake can be frosted in the pan.

Notes

From the kitchen of Joy K.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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