Chocolate Zucchini Bread (Cake) |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
This is a nice and moist chocolatey cake, nicely spiced and we like the addition of walnuts. You can dress it up with a dusting of powdered sugar, if you like. Recipe is from my sis-in-law Susie; she's been making this cake since the 70s. Best made a day ahead. Makes one bundt or tube cake, or two loaves. Enjoy! Ingredients:
4 eggs |
1 1/2 cups oil |
3 cups sugar |
3 cups grated zucchini |
2 (1 ounce) unsweetened chocolate squares, melted |
3 cups flour |
1/2 teaspoon salt |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 cup chopped nuts |
Directions:
1. Beat together until light in color eggs, oil and sugar. Stir in zucchini and cooled melted chocolate; mix well.
2. Stir together flour, salt, baking powder, soda and cinnamon; set aside 1/4 cup.
3. Add remaining flour to egg mixture, mixing just to blend.
4. Toss nuts with the 1/4 cup flour mixture; add to egg mixture and blend well.
5. Spoon into a well-greased and floured tube or bundt pan, or two 9 by 5-inch loaf pans.
6. Bake at 350 degrees F until cake tests done when a pick is inserted in the center and comes out clean (45-50 minutes for loaves, or about 1 hour for the tube cake).
7. Cool in pan, then turn out onto a rack to finish cooling. Wrap cake in plastic wrap until the next day. NOTE: Cake is best served the day after baking.
|
|