Chocolate Zucchini Cake

Source: Celiac Listserv

Ingredients:

Cream together:

1/2 cup shortening

1/2 cup vegetable oil

1 3/4 cup sugar

Add:

2 beaten eggs

1 tsp. vanilla

1/2 cup buttermilk or equivalent in dairy free buttermilk substitute

In separate bowl mix together:

2 1/2 cup gluten free flour mix

1/3 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

Add dry ingredients to creamed mixture mixing well.

Stir in:

2 cups shredded zucchini

Instructions:

1.   Preheat oven to 350 degrees F. 

2.  Spoon into greased and floured 9X13 pan or two 8 or 9 inch pans.

3.  Bake for 40 or more minutes. check with cake tester before removing from oven.