Ingredients:
- 2-1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 cup sugar
- 1/2 cup (1 stick) butter, room temperature
- 4 eggs
- 3/4 cup applesauce
- 1 tbsp. vanilla
- 2 cups shredded zucchini (about 2 small, 10 oz.)
- Powdered sugar
Directions:
- HEAT oven to 350°F. COAT bottom and sides of 9- to 12-cup fluted tube pan with cooking spray.
- MIX flour, cocoa, baking powder, baking soda, salt and cinnamon in medium bowl.
- BEAT sugar and butter in mixer bowl on medium speed until light and fluffy. BEAT in eggs, applesauce and vanilla. Reduce speed to low. ADD dry ingredients; beat until blended. Gently STIR IN zucchini.
- POUR batter into prepared pan. BAKE in 350°F oven until wooden pick inserted in center comes out clean, 60 to 70 minutes.
- COOL on wire rack 10 minutes. LOOSEN cake from sides of pans with thin knife. Gently SHAKE cake from pan onto serving plate. SPRINKLE with powdered sugar.
