Chocolate Zucchini Bundt Cake
Chocolate Zucchini Cake
Makes a 10" Bundt cake or a 9"x12" rectangular cake
Preheat the oven to 350 degrees.
Start with the dry ingredients:
2 1/2 cups flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons soda
1 teaspoon salt
1 teaspoon cinnamon
If you have a sifter, putting the dry ingredients through a sifter onto a piece of wax paper or into a medium sized bowl is the easiest way to get the cocoa mixed in, but if you don't just mix the dry ingredients in a medium bowl.
In a large bowl mix together:
3/4 cup soft butter and
2 cups sugar
Then add in:
3 eggs and
2 teaspoons vanilla extract
2 cups of grated zucchini
My neighbor used to also add 2 teaspoons of orange zest with the zucchini, but I never do.
1/2 cup milk
Alternate adding the mixed dry ingredients and the milk to the zucchini batter and mix well.
1 cup chopped pecans.
Pour into a greased cake pan. Bake a bundt cake for 1 hour, a 9 x 12 pan takes 45 minutes.
Because this cake is so rich and moist, I usually serve it plain or with just a little powdered sugar, but it is good with pretty much any chocolate icing or glaze.
If you need a Bundt pan, they are readily available at Amazon.com.
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