| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Cake | 16 | Servings | |
INGREDIENTS
| 2 | c | Unbleached all purpose flour |
| 1 | c | Whole wheat flour |
| 1 1/4 | ts | Baking powder |
| 1 1/4 | ts | Baking soda |
| 1 | ts | Salt |
| 1/8 | ts | Cinnamon |
| 4 | lg | Eggs |
| 2 | c | Sugar |
| 1 1/4 | c | Vegetable oil |
| 3 | oz | Unsweetened chocolate; melted, cooled |
| 1 1/2 | ts | Pure vanilla extract |
| 1/2 | ts | Almond extract |
| 1 | c | Chopped pecans or walnuts |
| 1/2 | c | Raisins or chopped dates |
| 3 | c | Coarsely shredded zucchini |
INSTRUCTIONS
From: japlady@nwu.edu (Rebecca Radnor) Date: 6 Dec 1994 12:19:28 -0500 1. Place rack in center of oven and heat oven to 350 degrees. Butter a 12-cup bundt pan or two 8- by 4-inch loaf pans; dust lightly with flour. Sift dry ingredients together and set aside. 2. Beat eggs and sugar together with an electric mixer until fluffy. Add oil and mix well; add chocolate and extracts. Fold in dry ingredients, nuts and raisins; stir in zucchini. 3. Transfer to prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan 10 minutes, then invert onto a wire rack and cool completely. Frost with chocolate glaze or sprinkle with confectioners` sugar, if desired. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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