Chocolate Zuchinni Cake

Hey, Whiskers!
I don't know about you, but I'm always looking for fast ways to use vegetables in a different way. Zucchini is one of the main vegetables I am always looking for new ways to use, as it doesn't have much inherent flavor and my mom loves to buy a ton of them. I love this recipe, it's a fast one bowl recipe and is super fluffy with an intense chocolate flavor without being overly sweet. I hand grated the zucchini and not too fine. It was delicious and my sister who has an aversion to veggies loved it. I also roasted the walnuts and it was super worth it. (Thanks to my brother who has drilled roasted nuts before baking with them).Until next time, happy baking and cooking.
Keep whisking up happiness to those around you,
Sam

Ingredients:

• 2 eggs
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup margarine ( I used margarine to keep it dairy free)
• 1 teaspoon vanilla
• 1 3/4 cups flour 
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups grated zucchini
• 1/3 cup cocoa powder
• 3/4 teaspoon salt
• 1/8 cup water
• 1 bar dark chocolate chopped
• 1/2 cup toasted walnuts

How To:

1. Grease a 9x13 pan and set aside, preheat the oven to 350.
2. Cream margarine and sugars together until light and fluffy.
3. Add eggs to mixture and mix till light yellow.
4. Add vanilla, baking powder, baking soda, and salt. Mix until well combined.
5. Stir in flour, zucchini, and cocoa powder. Add water, the batter will seem loose, just keep mixing.
6. Chop up the chocolate bar, and roasted walnuts, mix through the batter.
7. Pour in pan and even out. Bake for about 25 minutes until toothpick comes out clean.