Chocolate Zucchini Cake IV

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. (5 minutes)

Recipe View 5 mins In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cocoa powder. Set aside. (5 minutes)

Recipe View 7 mins In a large bowl, cream together the softened butter, oil, and sugar until light and fluffy. (7 minutes)

Recipe View 3 mins Beat in the eggs one at a time, then stir in the vanilla extract. (3 minutes)

Recipe View 2 mins In a separate small bowl, combine the shredded zucchini with the milk. (2 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the zucchini-milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. (5 minutes)

Recipe View 2 mins Pour the batter into the prepared pan and spread evenly. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. (55-60 minutes)

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View Once cooled, frost with your favorite Cream Cheese Frosting (not included).