We were invited to a dinner where we were bringing dessert. I wasn't happy with the fresh fruit selection at the farmers market for a pie but my garden was overflowing with zucchini. The chocolate zucchini cake I concocted was a hit! There is not even a hint of zucchini flavor in this cake. It is moist and chocolatey....perfect.
In a bowl, cream:
1/2 c softened butter
1 3/4 c sugar
To it add and beat until smooth:3 eggs added one at a time
Stir in:
1 1/2 t vanilla
1 1/2 t grated orange peel
2 c grated zucchini
Sift together:
2 1/2 c flour
3/4 c cocoa
1 t salt
2 1/2 t baking powder
1 1/2 t baking soda
1 t cinnamon
Add the flour mixture to the butter mixture in 3 batches and in between add:
1/2 milk
Stir in 3/4 c chopped nuts like walnuts or pecans.
Pour into a greased and floured bundt or angel food cake pan and bake for 45-50 minutes at 350 degrees F until a tooth pick inserted into the came comes out clean.
Cool on a rack for 25 minutes or until cool to the touch. Then invert onto a cake or serving plate. Top with powdered sugar or a vanilla icing.
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