Chocolate Zucchini Cake- Mel's Kitchen Cafe

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• 3 large eggs
•  1 tablespoon vanilla extract
•  1 1/2 cups (11.25 ounces) granulated sugar
•  3/4 cup buttermilk (homemade version here)
•  1/2 cup melted coconut oil, avocado oil, canola oil or vegetable oil
•  2 cups shredded zucchini (10 ounces)
•  1 1/2 cup (7.5 ounces) all-purpose flour
•  1/2 cup (2 ounces) natural, unsweetened cocoa powder
•  3/4 teaspoon salt
•  1 teaspoon baking soda
•  1/4 teaspoon baking powder

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. I always use an aluminum/metal baking pan.
2. In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk and oil.
3. Stir in the shredded zucchini.
4. Add the flour, cocoa powder, salt, soda and baking powder.
5. Stir until just combined and no dry streaks remain.
6. Spread the batter evenly in the pan and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs.
7. Let cool completely.
8. Serve alone, with chocolate frosting or a dollop of lightly sweetened chocolate whipped cream (see note above).