Recipe: Carrot and Zucchini Chocolate Cake

CARROT AND ZUCCHINI CHOCOLATE CAKE

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 1/2 cups shredded carrots
1 1/2 cups shredded zucchini
1 (6 ounce) package chocolate chips (1 cup)
1 cup vegetable oil
4 eggs
Powdered sugar (for sprinkling on top)

Preheat oven to 325 degrees F. Grease a 13x9-inch pan.

In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Stir in carrots, zucchini and chocolate chips.

In a small bowl, beat oil with eggs; add to dry mixture and stir to moisten.

Spread batter in the prepared pan.

Bake until a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool on a rack.

Sprinkle generously with powdered sugar and cut into squares. If made ahead, cover and store up to 2 days.

Note: This works in a Bundt pan, but baking time may take longer.

Makes one (13x9-inch) cake, 12 servings
Source: Mary Sutton, Spokane - Sunset magazine, September 1989