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Mexican Chocolate Zucchini Cake




Source of Recipe


Maggie Viken






Recipe Introduction










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
  
• 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.