Saturday, October 16, 2010


4 eggs
1 1/2 cups canola oil
3 cups sugar
3 cups grated zucchini
2 squares baking chocolate, melted
1 cup chopped nuts
3 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon

In a large mixing bowl beat the eggs, canola oil, and sugar until well blended. Stir in the zucchini and the cooled melted chocolate; mix well. In a medium bowl stir the flour, salt, baking powder, baking soda, and cinnamon together to mix well. Add the flour mixture to the egg mixture, mixing well. Stir in the chopped nuts. Spoon the batter into a greased tube pan and bake at 350 degrees for one hour or until a wooden pick inserted in center comes out clean. Cool in pan for several minutes before removing to a wire rack to contine cooling completely.

Note: This moist cake is delicious as is. You can, however, make a drizzle of powdered sugar, a tiny amount of milk and vanilla to drizzle over the top if you so desire.

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