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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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The main distinction of this particular cake is its moistness. The zucchini absorbs the cocoa delivering the full flavor of chocoate, but without the heaviness of some other chocolate cakes. I measure all chocolate cakes against this one. Read more ..I guess it is my standard. 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:
1. Preheat the oven to 350°F.
2. Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.
3. With a mixer, beat together the butter and the sugar until they are smoothly blended.
4. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition.
5. With a spoon, stir in the vanilla, orange peel, and zucchini.
6. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
7. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan.
8. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean.
9. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
10. GLAZE: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
11. Drizzle over cake.
12. Cut in thin slices to serve.
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