Chocolate Nut Zucchini Cake

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: 10

Comments: Serve a big slice of this scrumptious chocolate zucchini cake with a big glass of milk to your kids after a long day at school. They will love it!!

Ingredients: 3 squares unsweetened chocolate 3 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 4 eggs 3 cups granulated sugar 1 1/2 cups vegetable oil 3 cups grated zucchini 1 cup finely chopped walnuts or pecans

Instructions: Grease and flour a 10-inch tube or Bundt pan. Melt chocolate in a double boiler (or a metal bowl set over hot water) or in the microwave. Let cool. Preheat oven to 350 degrees F (180 C). Sift together flour, baking powder, baking soda and salt. In a large bowl with an electric mixer, beat eggs until thick and light. Gradually add sugar, 1/4 cup at a time, beating well after each addition. Add oil and cooled chocolate and beat well until blended. Lower speed and add dry ingredients, mixing until smooth. (Batter will be thick.) Using a wooden spoon, stir in grated zucchini and nuts. Turn batter into prepared pan. Bake 1 hour and 15 minutes, or until surface springs back when pressed lightly with fingertip. Cool pan on a wire rack for 15 minutes. Remove cake from pan and cool completely. Makes 10 servings.

Date: October 6, 2004

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