Page 29 - Recipes & Traditions

Chocolate Nut Zucchini Cake
Preheat oven to 350°
Grease & Flour 10 inch Bundt Pan
Ingredients
3 squares unsweetened chocolate 3 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
DIRECTIONS
4 eggs
3 cups sugar
1 1/2 cups vegetable oil
3 cups grated zucchini (towel dried) 1 cup chopped walnuts or pecans
1. Melt chocolate in a double boiler or microwave. Let cool.
2. Sift together flour, baking powder, baking soda and salt. 3. In a large bowl beat eggs until thick and light.
4. Gradually add sugar, 1/4 cup at a time, beating well after each addition.
5. Add oil and cooled chocolate and beat well until blended.
6. Add dry ingredients, mixing until smooth (batter will be thick.)
7. Stir in grated zucchini and nuts. 8. Pour batter into prepared pan.
Bake 1 hour and 15 minutes, or until surface springs back when pressed lightly with fingertip. Cool pan on a wire rack for 15 minutes. Remove cake from pan and cool completely.