3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
1 cup butter
1 cup milk
1 teaspoon vanilla extract
4 cups raw zucchini, shredded
3 ounces dark chocolate, melted
Preheat oven to 350°.
Sift all dry ingredients together in a bowl then set aside.
In another large bowl, cream butter and sugar together. Gradually beat in eggs and vanilla. With your mixer at low speed, add the dry ingredients in 3 additions, alternating with the milk. Drain shredded zucchini; fold into the flour mixture along with melted chocolate.
Depending on whether you are making cupcakes or a cake - Bake for 45 to 60 minutes. You will know they are ready when a wooden pick inserted in the centre comes out clean.
Top with Chocolate Butter Cream Icing.
Recipe courtesy of Ange Kinnear.