Wednesday, September 17, 2014

Chocolate Zucchini Cake Recipe

Here is a delicious way to use up all the extra zucchini. Even your kids will love this recipe!  Very nice and moist.  Freezes well, too.


2 1/2 cups flour, unsifted          
1/2 cup cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup chopped walnuts

3/4 cup cooking oil
1 cup white sugar
1 cup brown sugar
3 eggs
2 tsp vanilla
1 tsp orange rind
2 cups grated zucchini
1/2 cup milk



1.  Grease 10" tube or Bundt pan.  Flour pan, shake out excess.

2.  Blend together in a medium bowl all of the dry ingredients.

3.  In a large bowl, beat together sugar and oil.  Beat in eggs, one at a time.  Then add orange rind, vanilla, and zucchini.

4.  Add dry ingredients to the creamed mixture alternately with the milk.

5.  Pour batter into prepared pan.

6.  Bake about 1 hour at 325F.  Cool cake in the pan approximately 15 minutes before removing.  Ice with glaze, if desired.


Glaze:
1 cup sifted icing sugar
1/2 tsp vanilla
1 - 2 tbsp milk



Recipe courtesy of Marilyn Kozar:  Our Daily Bread - Etherbert United Church Cookbook 1982