Chocolate zucchini cake

• 2 cup flour
• 2 cup sugar
• 3/4 cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 can black beans
• 1 1/2 cup vegetable oil
• 3 cup grated zucchini
• 3/4 cup chopped nuts

1. Preheat oven to 350 F.
2. Peel and grate zucchini.
3. Pulverize black beans in food processor.
4. In a separate bowl mix flour, sugar, salt, baking powder, baking soda, cocoa and cinnamon.
5. Set aside.
6. Mix together black beans, zucchini, sugar and vegetable oil.
7. Thoroughly blend with a mixer until it has a smooth consistency, about five to ten minutes.
8. Gradually add dry mixture to wet mixture.
9. Add one quarter of the dry ingredients and blend.
10. Keep doing this until you have added all the dry ingredients.
11. Spray a 9 x 12 cake with vegetable oil.
12. Pour batter into pan and bake for at least two hours.
13. Do not underbake.
14. This cake takes a long time.
15. Insert a knife or toothpick into the center.
16. If it comes out clean and without batter clinging to it, it is done.
17. Substitutions: you can use four eggs instead of black beans.
18. You can use chopped hazelnuts, almonds or walnuts.
19. Or you can omit them.
20. The preparation time does not include baking.

flour, sugar, cocoa powder, baking soda, baking powder, salt, ground cinnamon, black beans, vegetable oil, zucchini, nuts

Taken from cookpad.com/us/recipes/345403-chocolate-zucchini-cake (may not work)