| 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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