|1 ½ cups||Dixie Crystals granulated sugar|
|½ cup||butter, softened|
|½ cup||canola oil|
|2 ⅓ cups||all-purpose flour|
|⅔ cups||unsweetened cocoa|
|1 tsp||baking soda|
|½ tsp||ground Saigon cinnamon|
|2 rounded scoops||Vi-Shape shake mix|
|2 cups||grated zucchini|
|1 cup||semi-sweet chocolate chips|
|optional, to garnish||chocolate sauce|
|optional, to garnish||chopped nuts|
Preheat oven to 350 degrees.
Into the bowl of your stand mixer add: sugar, butter and oil. Mix together until light and creamy. Add eggs, one at a time, beating just until blended after each egg.
Into a bowl whisk together flour, cocoa, baking soda, salt and cinnamon
Into blender add shake mix and milk. Pulse until combined.
Add flour mixture to butter mixture alternating with shake mixture. Beat at low speed just until blended after each addition.
Stir zucchini and chocolate chips into batter until combined. Pour batter into baking pans or loaf pans. (I used 4" Round DeMarle Flexipan).
Bake at 350° for approximately 30 to 35 minutes OR until a wooden pick inserted in center comes out clean.
Cool in pans and then garnish with optional chocolate sauce and nuts.