3 eggs
1 cup brown sugar
1 cup white sugar
Dry:
2 1/2 cups whole wheat flour
1/2 cup Black and Green organic cocoa
1/4 cup Dagoba xocolatl (hot pepper cocoa)
3 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp chinese 5 spice mix
Wet:
1/2 cup almond milk
2 tsp vanilla
Preheat over to 350 degrees. Butter a 9×13 pan (or bundt pan). Sift the dry ingredients. Cream butter and sugar until light and fluffy. Continue beating as you add eggs one by one. When well mixed add zucchini, orange zest. Add dry ingredients alternatively with milk, vanilla and optional nuts. Bake 1 hout. Let cool in pan for 15-20 minutes.
Solid:
2 cups grated zucchini
2 tsp grated orange zest
1 cup walnuts (optional)
This altered (according to what I have) from Lisa Smiley’s 1st prize chocolate zucchini cake recipe from the Central Canada Exhibition from the Ontario Fairs in Motion cookbook, 2002.
So moist!