Prep Time: 10 hours
Cook Time: 30 hours
Total Time: 40 hours
Ingredients:
- 1/2 cup canola oil
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/2 cup cocoa
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups shredded zucchini (about 4 small - peel first)
Preparation:
Grease and flour a 9 x 13 pan.
Using a large bowl with plenty of space for all ingredients, thoroughly mix the oil, sugar and vanilla.
Now cream in the cocoa.
In a separate, smaller bowl, mix the flour, baking soda and salt and then stir that into the sugar and oil mixture.
Fold in the zucchini and do not be afraid. Depending on the moisture level of your zucchini, this turns out looking somewhere between chunky hot cocoa mix powder and stringy brown paste. It's ugly. That's OK. The zucchini releases a lot of moisture as it cooks.
Spread it in the prepared pan evenly and bake it for about 30 minutes or until it just springs back when touched in the center. (Don't use the toothpick test on this because if it comes out clean, they're probably overcooked.)