Zucchini Chocolate Cake

This sounded like it would be an easy cake to make. And it could have been but....

1. I chopped two zucchini into chunks and put them in my blender. My blender didn't really know what to do no matter what setting I tried. I added a little water, then a little more water, until I got a consistency like a finely chopped salsa.

I was running short of most of the ingredients I needed. I had ALMOST the full quantity of vanilla and cocoa, so I used what I had and hoped the skimping wouldn't make a difference in the taste. It looked fine, so I put the batter in to bake.

After 4 minutes, I realized that I had forgotten to put in the oil! So I turned the oven off, took the pan out, and poured the batter back into the mixing bowl. I only had 1/2 cup of oil left, so I mixed it in and hoped for the best. I rinsed the cake pan, re-greased it and put the batter in. Back into the oven.

I took a peak after 20 minutes and realized I NEVER TURNED THE OVEN BACK ON. GRRR! I took a deep breath, turned the oven back on, reset the timer for 40 minutes, and left the room not knowing what I would come back to.

It looked, smelled, and tested done after 35 minutes. I let it cool, but was anxious to have a taste. It's very good - moist and chocolately, but not too sweet.

This cake would be good with frosting, but I'm going to leave it unfrosted since I like it the way it is.