chocolate zucchini cake

If you find yourself with some extra zucchini or summer squash of any variety and a sweet tooth, why not make  a cake! This is one of our favorite cakes here and as far as sweets go it isn't all that unhealthy for you. It isn't all that healthy either but it sure is good and is a good way to use up the squash or zucchini that got away and grew too large for much else. This recipe is one I found and then tweaked to our taste and budget.  It is not overly sweet yet very moist  and does not need a frosting unless you want it.

2 cups all-purpose flour

2 cups sugar

3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup applesauce
3 cups grated zucchini or other summer squash
1/4 cup  oil
3/4 cup chopped walnuts 

directions

 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a medium bowl stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.