Vegan Zucchini Cake

4 1/2 cups unbleached flour
3 cups sugar
1 cup cocoa powder
1 tbsp baking soda
1/2 tbsp salt
2 1/4 cups water
1 1/2 cups canola oil
1/4 cup + 2 tbsp apple cider vinegar
3 tbsp vanilla extract
4 1/2 cups shredded zucchini, about 4, squeezed dry with a paper towel

Preheat oven to 350 degrees F. Brush three 9-inch cake pans with canola oil. In a large bowl, whisk together dry ingredients. In a separate bowl, whisk we ingredients. Pour wet mixture into dry mixture, mixing until just combined. Fold in zucchini.

Slightly altered from Chloe's Vegan Italian Kitchen