| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
oz |
Chocolate; unsweetened |
| 1 1/2 |
c |
Flour |
| 3/4 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs, beaten |
| 3/4 |
c |
Vegetable oil, preferably co |
| 1 1/2 |
c |
Zucchini, grated |
| 1/2 |
c |
Walnuts or pecans, chopped |
INSTRUCTIONS
Grease and flour the pan after preheating the oven to 350 degrees. Melt the
cholocate in the microwave. Then combine the dry ingredients. Beat in the
eggs and stir in the cholocate. Beat in the sugar and oil and finally stir
in the zucchini and the nuts. Bake in the oven for 25-35 minutes in a large
loaf pan. Chill cake;this cake keeps very well and is even better the
second day. Recipe may have been in Gourmet magazine but the directions
have been misplaced. It is best iced with cream cheese icing.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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