This dense, sophisticated chocolate cake will be a hit with anyone who eats it. No one will ever guess it’s filled with “good for you” ingredients!
Preheat oven to 325°F. Grease 13 x 9 in. pan with vegetable pan spray.
Drain beets, reserving 1/2 cup liquid from jar. Puree drained beets in food processor or blender until smooth.
In small bowl, combine flour, baking soda and salt. In large bowl, combine pureed beets, reserved beet liquid, carrots, zucchini, sugar, oil, eggs and vanilla; mix well. Add flour mixture to vegetable mixture. Beat with electric mixer on medium speed 2 minutes. Add melted chocolate; beat until well blended. Pour batter into prepared pan.
Bake 30-40 minutes or until wooden pick inserted in center comes out clean. Allow cake to cool in pan on cooling grid 10 minutes. Remove from pan; cool completely before icing.
Makes about 16 servings..