Ingredients

• 1/2 C Butter, salted
• 1/2 C Vegetable Oil
• 1 3/4 C Cane Sugar
• 4 Tbsp THRIVE Scrambled Egg mix, rehydrated with 6 Tbsp Water
• 1 tsp Pure Vanilla Powder - Spice Can
• 1 tsp THRIVE Honey Crystals
• 2 C THRIVE Zucchini, crumbled and then rehydrated per instructions on the can
• 2 1/2 C White Flour (All Purpose Unbleached Flour)
• 1/4 C Cocoa Powder
• 1 tsp Baking Soda
• 1 tsp Iodized Salt
• 1 1/2 Tbsp THRIVE Instant Milk, rehydrated wtih 1/2 C Water
• 1/2 Tbsp THRIVE Classic Lemonade (Seasonal)
• 6 oz Semisweet Chocolate Chips
• 3/4 C Walnuts - chopped (optional)

Directions

1. Sift together flour, cocoa, baking soda, and salt and set aside.
2. Cream together butter, oil, and sugar in a large mixing bowl until light and fluffy using electric mixer at medium speed.
3. Add rehydrated eggs.
4. Blend in vanilla powder and honey crystals.
5. Add crumbled, rehydrated zucchini and stir.
6. Add lemonade mix to rehydrated instant milk.
7. Gradually add the flour-cocoa mix to the creamed ingredients, while gradually adding the milk/lemonade mix.
8. Stir to mix.
9. Pour this batter into a greased 13x9x2 baking dish.
10. Sprinkle chocolate chips and walnuts on top.
11. Bake in a preheated oven for 55 min. at 325 degrees, or until cake test done with a toothpick.
12. Cool in pan.