Mom's Zucchini Chocolate Cake |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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This makes a rich, dense cake that is fabulous with cream cheese icing or even without icing at all. The prep time may be shorter for others - I'm a very slow cook. Ingredients:
2 1/2 cups all-purpose flour, unsifted |
1/2 cup cocoa |
3 teaspoons baking powder |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
3/4 cup margarine, softened |
2 cups sugar |
4 eggs |
2 teaspoons vanilla |
2 cups zucchini, coarsely grated and peeled |
1/2 cup milk |
1 cup nuts |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a 25 cm tube or Bundt pan.
3. Combine flour, cocoa, baking powder, baking soda, salt and cinnamon in medium bowl. Set aside.
4. In a separate bowl, beat butter and sugar to blend. Add eggs and vanilla, beating well. Stir in zucchini.
5. Alternately stir in dry ingredients and milk, including the nuts with the last addition.
6. Spoon into prepared pan and bake 60-70 minutes or until cake spring back when lightly touched. Cool in pan 15 minutes, then turn out onto a rack and cool thoroughly.
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