Chocolate-Zucchini Cake

Don’t tell your picky-eaters that there’s zucchini hidden inside. They won’t be able to tell. We also make this one without the pecans, and it still tastes fantastic.



3 cups flour
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 large eggs
3 cups granulated sugar
3 1-oz squares unsweetened chocolate baking squares, melted
1-1/2 cups vegetable oil
3 cups zucchini, grated (about 5)
1 cup pecans, chopped (optional)
Powdered sugar



Combine first 4 ingredients. Set aside.

Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.



8-10 servings



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