| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
*, Cakes |
16 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 2/3 |
c |
Canola oil |
| 3/4 |
c |
White sugar |
| 1/2 |
c |
Lightly packed brown sugar |
| 2 1/4 |
c |
Flour |
| 1/2 |
c |
Cocoa powder |
| 2 |
ts |
Cinnamon |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
c |
Buttermilk |
| 3 |
c |
Grated zucchini; about 3 med. |
| 2 |
c |
Milk chocolate chips; divided |
INSTRUCTIONS
Heat oven to 350 degrees. In a large bowl, beat eggs, oil, white sugar and
brown sugar until foamy. Reduce speed to low and gradually beat in flour,
cocoa, cinnamon, baking powder and baking soda, alternating each addition
with the buttermilk. Fold in zucchini and 1 cup of chocolate chips. Spoon
into a greased 10" bundt pan. Bake 65 mins. or until toothpick comes out
clean. Cool in pan on a wire rack for 15 mins. Remove from pan to cool
completely. In a small saucepan over low heat, melt remaing chocolate
chips, stirrring , just until smooth. Pour over cake.
For Women First Magazine-Sept. 8, 1997 Formatted for Mastercook by Carol
Floyd-c.floyd@arnprior.com
NOTES : Variation-semi sweet chocolate chips instead of milk chocolate
chips.
Recipe by: For Women First Magazine-Sept. 8, 1997
Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on
Apr 14, 1998
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