Chocolate Zucchini Cake
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A home-kitchen version of chocolate zucchini cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 1/2 c. flour
- 1/2 c. cocoa
- 2 1/2 tsp. baking powder
- 1 1/2 tsp. soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 3 eggs
- 3/4 c. soft oleo
- 2 c. sugar
- 2 tsp. vanilla
- 2 c. zucchini, coarsely shredded
- 1/2 c. milk
- 1 c. chopped nuts (optional)
Method
Combine flour, cocoa, baking powder, soda, salt and cinnamon; set aside.
Beat together oleo, eggs and sugar until blended. (Add eggs one at a time, beating well after each.)
Stir in vanilla and zucchini.
Add dry ingredients alternately with milk, including nuts, with last addition.
Pour into greased and floured 10-inch tube or Bundt pan or 9 x 13-inch pan.
Bake about 1 hour at 350°.
Glaze with confectioners icing.
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