Chocolate Zucchini Cake

With a craving for chocolate and some extra zucchinis I hit the internet looking for a chocolate chip zucchini bread recipe. In my mind I thought I had made it before but after some searching I realized that it was chocolate chip banana oatmeal bread that I had made. I also stumbled upon this recipe on one of my favorite sites Simply Recipes. I followed the directions minus the orange and, to the surprise of my coworkers, it actually turned out really yummy. Simply recipes recommends glazing with a simple glaze, I'm pretty sure a chocolate glaze would also be pretty tasty.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup cocoa
• 2 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 3/4 cup unsalted butter, soft
• 2 cups sugar
• 3 eggs
• 2 tsp vanilla
• 2 cups coarsely shredded zucchini
• 1/2 cup milk

Preheat the oven to 350°F.

Combine flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

Beat together the butter and sugar on speed 2 in a stand mixer until they are smoothly blended. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and zucchini, using a spoon.

Stir in half the dry ingredients, followed by 1/4 cup of milk. Repeat.

Pour the batter into a greased and floured bundt pan. Bake in the oven for 45-50 minutes or until a wooden pick inserted into the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.