Chocolate Zucchini Cake

Is anyone still looking at this blog? :-)
If you are, you're in for a treat.....
and a way to use up all of that zucchini your neighbor keeps giving you.
I found this recipe at glutenfreebetty.blogspot.com,
but then of course I changed it up again.
It is delicious gluten-free......
even my friends ate it,
but feel free to just use regular flour.


3 eggs
1 cup sugar
3/4 cup milk
3/4 cup oil (I used 1/3 canola and coconut for the rest)
2 cups zucchini, grated
1 teaspoon salt
1 1/2 cups flour
1/2 tsp xanthum gum (only if you use gluten free flour-otherwise leave it out!)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup cocoa
1 tablespoon vanilla
1 spoonful of sour cream. (because I cut the amount of sugar in half, you should add a little more "liquid". I just take a regular spoon and scoop out some light sour cream. Very exact I know! Just do it......you'll be ok.)

Mix all ingredients together and bake in a 9x13 in cake pan (sprayed) for 25-35 minutes at 350 or until toothpick comes out clean. Frost with favorite chocolate frosting. The first time I baked it for 30. My oven time is always right in the middle. The toothpick was clean, but the center of my cake was not done. You might want to go just a couple minutes longer than a clean toothpick.