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