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    Mexican Chocolate Zucchini Cake

    Source of Recipe


    Maggie Dea Viken

    List of Ingredients


    • 3/4 C. vegetable oil
    • 1 1/4 C. brown sugar, packed
    • 2 jumbo eggs
    • 2 tsp. pure vanilla
    • 1 1/2 C. grated zucchini, squeezed and packed
    • 1 C. unbleached flour
    • 1/2 C. cocoa
    • 1 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1 tsp. cinnamon, heaping
    • 1/4 scant tsp. nutmeg
    • 1/4 scant tsp. cloves
    • 1/4 tsp. sea salt
    • 1/2 C. walnuts, chopped
    • 1/2 C. raisins


    Instructions


    1. In a large bowl mix oil and brown sugar. Add eggs and vanilla then stir in zucchini.

    2. Mix together remaining ingredients and add to wet mixture. Bake in a greased 10 inch fluted tube pan at 350 degrees F. for 45-50 minutes. Let cool for 15 minutes then remove cake and cool on a wire rack. Serve topped with cool whip.



 

 

 


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