Yield: 1 Servings
|2 ounces||Chocolate; unsweetened|
|¾ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|2 \N||Eggs, beaten|
|¾ cup||Vegetable oil, preferably co|
|1½ cup||Zucchini, grated|
|½ cup||Walnuts or pecans, chopped|
Grease and flour the pan after preheating the oven to 350 degrees.
Melt the cholocate in the microwave. Then combine the dry ingredients. Beat in the eggs and stir in the cholocate. Beat in the sugar and oil and finally stir in the zucchini and the nuts. Bake in the oven for 25-35 minutes in a large loaf pan. Chill cake;this cake keeps very well and is even better the second day. Recipe may have been in Gourmet magazine but the directions have been misplaced. It is best iced with cream cheese icing.