Chocolate Zucchini Cake
2 cups flour
1/4 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 pound raw zucchini, grated and squeezed dry
1+1/2 cups sugar
1/2 cup vegetable oil
3/4 cup milk
1 cup chopped walnuts
1 teaspoon vanilla
Preheat the oven to 350 degrees. Grease a 10-inch tube pan and lightly flour.
Sift together the flour, cocoa, baking powder, baking soda, cinnamon and salt. In a large bowl beat the eggs on high for 3 minutes until the eggs are very light and fluffy. With the beaters running, gradually add the 1+1/2 cups sugar; beat until the eggs are pale yellow. Reduce mixer speed to low and gradually add the vegetable oil, flour mixture and 1/3 of the milk. Beat until the mixture is smooth and no lumps remain. Alternately add the rest of the flour mixture and the milk. Beat until no lumps remain.
Fold in the zucchini, walnuts and vanilla.
Put the batter into the prepared pan and bake for about 55 minutes. Remove cake from pan and cool completely. Sprinkle with confectioner's sugar. 12 servings.
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