cjy (08/10/82)
This recipe was given to me by a person that I work with. Its origin
as far as is known is a person named Debbie Weeks. I have given Debbie
some of the articles that have appeared in this newsgroup and once in a
while I get one of her favorites. This concoction sounds super.
CHOCOLATE NUT ZUCCHINI CAKE
INGREDIENTS
3 Squares unsweetened chocolate
3 Cups unsifted all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
3 Cups sugar
1 Cup salad oil
3 Cups finely grated zucchini
1 Cup finely chopped walnuts or pecans
TECHNIQUE
Melt chocolate over hot, not boiling water. Let cool. Preheat oven to
350 degrees (F). Grease well and flour a 10-inch tube pan. ( The author
used two loaf pans. )
Sift flour with baking powder, soda and salt. Set aside. In a large
bowl of an electric mixer ( at high speed ) beat eggs until somewhat frothy.
Gradually add sugar 1/4 cup at a time, beating well after each addition.
Add salad oil and cooled chocolate and beat until well blended. At low speed
add sifted dry ingredients, mix until smooth. Add grated zucchini and nuts.
With a wooden spoon, stir until well combined.
Turn batter into prepared pan(s) and bake 1 hour and 15 mins. ( If you use
loaf pans, bake 1 hour) At any rate, the surface should spring back when
pressed lightly with fingertips. Cool in pan on wire rack 15 mins. Remove
from pan and allow to cool thoroughly on wire rack.
Before serving, sprinkle powdered sugar on top. Cut into thin slices.
Enjoy!
Chuck Young at .....ihps3!ihuxi!cjy