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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This tasty chocolate-zucchini cake is a wonderful way to use up a bountiful zucchini harvest. The grated zucchini not only adds a boost of nutrition to this dessert, but also keeps the cake extra-moist. 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 baking 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. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.
3. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.
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