Zucchini Chocolate Cake

I've had several requests for the Zucchini Chocolate Cake Recipe I use. It is Aaron's favorite cake because it is so moist. If you peel the zucchini, you can't even tell it's in the cooked cake. I'm sure peeling the zucchini decreases the nutritional value but, when have we ever been concerned about nutritional value while eating chocolate cake? I still like to count it as a vegetable serving. Is that cheating?

I've thought about posting recipes but, never got around to it (that is the story of my life). Good intentions never get you anywhere.

Zucchini Chocolate Cake

1 cup vegetable oil
2 cups sugar
3 eggs
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup milk
3 (1-ounce) squares unsweetened baking chocolate
(I use cocoa. Follow sustitution directions on the box)
1 tablespoon vanilla
2 cups grated zucchini (Again, I preffered grated and peeled)

In a large bowl combine oil, sugar, and eggs. In a separate bowl sift (I don't sift)dry ingredients; add to first mixture. Add milk and mix well. Melt baking chocolate in the microwave for 20-second intervals, until just melted. Blend chocolate and vanilla into batter. Stir in zucchini. Bake in 9x13-inch baking dish at 350 for about 25 minuets. I've found that it takes a lot longer to bake than the directions say. It is probably closer to 40-45 minuets.

The recipe is found the "The Essential Mormon Cookbook" by Julie Badger Jensen. This is one of my favorite cookbooks and I LOVE cookbooks.

I would post a picture of the cake. I made one this past week for Sunday dinner. It disappeared faster than I thought.