Chocolate-Zucchini Cakes
Summary
This tasty chocolate-zucchini cake is a wonderful way to use up a bountiful zucchini harvest. The grated zucchini not only adds a boost of nutrition to this dessert, but also keeps the cake extra-moist.
INGREDIENTS
-
3
cups
all-purpose flour
-
1 1/2
tsp
baking powder
-
1
tsp
baking soda
-
1
tsp
salt
-
4
large eggs
-
3
cups
granulated sugar
-
3
(1-ounce) unsweetened chocolate baking squares, melted
-
1 1/2
cups
vegetable oil
-
3
cups
grated zucchini (about 5)
-
1
cup
pecans, chopped
-
Powdered sugar
INSTRUCTIONS
- Combine first 4 ingredients.
- Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.
- Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.