Ingredients
2 cups sugar1 cup canola oil3 large eggs, room temperature3 teaspoons vanilla extract2-1/2 cups all-purpose flour1/2 cup baking cocoa1 teaspoon salt1 teaspoon baking soda1 teaspoon ground cinnamon1/4 teaspoon baking powder2 cups shredded peeled zucchini
Preparation
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans.
Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
