Chocolate Zucchini Cake
Source of Recipe
The Kitchen Pantry
List of Ingredients
* 2 1/2 cups regular all-purpose flour, unsifted
* 1/2 cup cocoa
* 2 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1 teaspoon cinnamon
* 3/4 cup soft butter
* 2 cups sugar
* 3 eggs
* 2 teaspoons vanilla
* 2 teaspoons grated orange peel
* 2 cups coarsely shredded zucchini
* 1/2 cup milk
* 1 cup chopped walnuts or pecans
* Glaze (directions follow)
Recipe
Preheat the oven to 350°F.
1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly
blended. Add the eggs to the butter and sugar mixture one at a time, beating
well after each addition. With a spoon, stir in the vanilla, orange peel, and
zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture,
including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan.
Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden
pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on
wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon
vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.
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