By lentilsorg Dessert Baking
July 13, 2015
25 Minutes
1 Hour
1 Hour 25 Minutes
1⁄2 cup (125 mL) butter, at room temperature
1⁄4 cup (60 mL) canola or other mild vegetable oil
11⁄2 cups (375 mL) granulated sugar
2 large eggs
1 tsp (5 mL) vanilla extract
2 cups (500 mL) all-purpose flour
3⁄4 cup (175 mL) cocoa
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1⁄2 tsp (2 mL) salt
1 small zucchini
3⁄4 cup (175 mL) canned lentils, drained
11⁄2 cups (375 mL) sour cream or plain yogurt