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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1012 |
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Moist Fudgy nutty perfection! 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 real butter |
2 cups sugar |
3 eggs |
2 teaspoons vanilla |
2 cups coarsely shredded zucchini |
1/2 cup buttermilk |
1 cup chopped walnuts or pecans |
glaze (directions follow) |
Directions:
1. Preheat the oven to 350°F.
2. 1 Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.
3. 2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, and zucchini.
4. 3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
5. 4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
6. 5 Drizzle glaze over cake.
7. Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
8. Cut in thin slices to serve. Makes 10-12 servings.
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