Chocolate Zucchini Cake
"it's the zucchini that makes this cake so moist"
2 1/2 cups flour
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 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts (or pecans)
Glaze (directions below)
Combine the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside. With a rotary mixer, beat together the butter and sugar until they are well blended.
Add the eggs, one at a time, beating after each addition. With a spoon, stir in the vanilla and zucchini. Alternately stir in the dry ingredients and the milk into the zucchini mixture, include the nuts with the last addition.
Pour the batter into a greased and floured 10" bundt pan. Bake at 350 degrees for about 1 hour or until a wooden toothpick inserted in the middle comes out clean. Cool in the pan for 15 minutes, then turn out on a wire rack to cool. Drizzle glaze over the cake. Makes 10-2 servings.
Glaze: Mix together 2 cups powdered sugar, 3 tablespoons milk and blend smooth. Drizzle over cake.
Additions:
*Add 1 cup chocolate chips!
*I like to sprinkle powdered sugar on the cake and eliminate the glaze.
*Eating the cake plain is delicious, too!
