Deluxe chocolate zucchini cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unbleached all purpose flour |
| 1 | cup | Whole wheat flour |
| 1¼ | teaspoon | Baking powder |
| 1¼ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Cinnamon |
| 4 | larges | Eggs |
| 2 | cups | Sugar |
| 1¼ | cup | Vegetable oil |
| 3 | ounces | Unsweetened chocolate; melted, cooled |
| 1½ | teaspoon | Pure vanilla extract |
| ½ | teaspoon | Almond extract |
| 1 | cup | Chopped pecans or walnuts |
| ½ | cup | Raisins or chopped dates |
| 3 | cups | Coarsely shredded zucchini |
Directions
From: japlady@... (Rebecca Radnor) Date: 6 Dec 1994 12:19:28 -0500 1. Place rack in center of oven and heat oven to 350 degrees. Butter a 12-cup bundt pan or two 8- by 4-inch loaf pans; dust lightly with flour.
Sift dry ingredients together and set aside.
2. Beat eggs and sugar together with an electric mixer until fluffy. Add oil and mix well; add chocolate and extracts. Fold in dry ingredients, nuts and raisins; stir in zucchini.
3. Transfer to prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan 10 minutes, then invert onto a wire rack and cool completely. Frost with chocolate glaze or sprinkle with confectioners` sugar, if desired.
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