Chocolate Zucchini Cake
INGREDIENTS:
3 cups all-purpose flour
1& 1/4 teaspoon baking powder
1 & 1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
3 squares of unsweetened chocolate squares.
4 eggs
3 cups granulated sugar
1 & 1/2 cup vegetable oil
1 & 1/2 teaspoons vanilla
1/2 teaspoon of almond extract
1/2 pound raw zucchini, shredded ( About 2 Cups )
1 cup coarsely chopped pecans
1/2 cup chopped dates
Optional: Confectioners' sugar to sprinkle on top when it's done.
PREPARATION:
Generously grease and flour a 10-inch Angel Food cake pan.
Preheat oven to 350°.
Sift flour with baking powder, baking soda, salt, cinnamon, set aside.
In a large mixing bowl with hand held electric mixer at high speed, beat eggs until light in color and fluffy.
Gradually beat in granulated sugar until light and fluffy;
Beat in oil. with mixer at low speed,
beat in the sifted dry ingredients in thirds.
Drain shredded zucchini
Fold zuchinni into the flour mixture along with vanilla and nuts and dates.
Spoon into prepared tube (angel food) pan and bake at 350 for 1 hour and 15 minutes,
or until a wooden pick or cake tester inserted in center comes out clean.
Cool in pan on rack for 20 minutes, then remove from pan to cool completely.
Sift confectioners' sugar over cake before serving, or chocolate frosting.
- Mrs Paul Leanas. Franklin Park, Chicago Il area.
