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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 10 |
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From Southern Living, August 2002 Ingredients:
3 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
4 large eggs |
3 cups granulated sugar |
3 (1 ounce) unsweetened chocolate squares, melted |
1 1/2 cups vegetable oil |
3 cups grated zucchini (about 5) |
1 cup pecans, chopped |
powdered sugar |
Directions:
1. Combine first 4 ingredients.
2. Beat eggs at medium speed with an electric mixer.
3. Gradually add granulated sugar; beat until blended.
4. Add chocolate and oil; beat until blended.
5. Gradually add flour mixture; beat at low speed until blended.
6. Fold in zucchini and pecans.
7. Pour batter into a well-greased and floured Bundt pan.
8. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pan 15 minutes.
10. Remove from pan; cool completely on a wire rack.
11. Sprinkle with powdered sugar before serving.
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