Chocolate zucchini cake # 1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | All-purpose flour |
| 1 | cup | Cocoa powder |
| 1 | teaspoon | Double-acting baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| ¾ | cup | Butter; softened |
| 2 | cups | Sugar |
| 3 | Eggs | |
| ¾ | cup | Buttermilk |
| 1 | teaspoon | Vanilla extract |
| 2 | teaspoons | Orange peel; grated |
| 2 | cups | Zucchini; shredded |
| 1 | cup | Nuts; chopped |
| 1½ | cup | Powdered sugar; sifted |
| 2½ | tablespoon | Fresh orange juice |
| 1 | teaspoon | Orange peel; grated |
| 1 | cup | Butter; melted |
Directions
Sift together flour, cocoa, baking powder, baking soda, cinnamon, and salt.
Cream butter or margarine. Gradually add sugar, beat until fluffy. Add eggs one at a time, beating well after each. Beat in sifted dry ingredients, alternately with buttermilk. Stir in vanilla, orange peel, zucchini and nuts. Bake in a 10" tube pan at 350°F. for one hour. Turn out on rack, let cool for
15 minutes, and glaze.
GLAZE: Beat together powdered sugar, orange juice, orange peel and melted butter.
Recipe by: Elizabeth Powell
Posted to TNT Recipes Digest by BIZETTA <BIZETTA@...> on May 1, 1998