Chocolate Zucchini Cake
2-1/2 cups unsifted all purpose flour
1/2 cup unsweetened cocoa
2-1/2 teaspoons double acting baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup butter or margarine (I've only used butter)
2 cups sugar
3 eggs
2 cups grated unpeeled zucchini (about 1/2 pound)
2 teaspoons grated orange peel
2 teaspoons vanilla extract
1/2 cup milk
1 cup ground walnuts
Glaze
3/4 cup confectioners' sugar
1 tablespoon orange juice
1/2 teaspoon grated orange peel
Generously grease a 12-cup Bundt pan; set aside.
Preheat oven to 350 Degrees F.
In medium bowl, combine first 6 ingredients; set aside. In large mixer bowl with mixer at medium speed beat butter or margarine and sugar until light and fluffy. Add eggs and continue beating until well mixed. Stir in zucchini, orange and vanilla. Alternately stir in dry ingredients, milk and nuts. Pour into greased pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Invert to remove. Spread with orange glaze (see below) while cake is still warm.
Makes 16 servings. About 345 calories each.
For Orange Glaze: In small bowl, combine confectioners' sugar, orange juice and peel; stir until smooth.
I can't list where I clipped this from year ago and the recipe itself is not marked. It is one terrific recipe and I hope you enjoy it!
2-1/2 cups unsifted all purpose flour
1/2 cup unsweetened cocoa
2-1/2 teaspoons double acting baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup butter or margarine (I've only used butter)
2 cups sugar
3 eggs
2 cups grated unpeeled zucchini (about 1/2 pound)
2 teaspoons grated orange peel
2 teaspoons vanilla extract
1/2 cup milk
1 cup ground walnuts
Glaze
3/4 cup confectioners' sugar
1 tablespoon orange juice
1/2 teaspoon grated orange peel
Generously grease a 12-cup Bundt pan; set aside.
Preheat oven to 350 Degrees F.
In medium bowl, combine first 6 ingredients; set aside. In large mixer bowl with mixer at medium speed beat butter or margarine and sugar until light and fluffy. Add eggs and continue beating until well mixed. Stir in zucchini, orange and vanilla. Alternately stir in dry ingredients, milk and nuts. Pour into greased pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Invert to remove. Spread with orange glaze (see below) while cake is still warm.
Makes 16 servings. About 345 calories each.
For Orange Glaze: In small bowl, combine confectioners' sugar, orange juice and peel; stir until smooth.
I can't list where I clipped this from year ago and the recipe itself is not marked. It is one terrific recipe and I hope you enjoy it!
