4 large eggs
1 ½ cups corn, vegetable or canola oil
2 cups sugar
3 cups finely grated raw zucchini
3 cups flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. cinnamon
1 tsp. salt
1 cup chopped nuts
2 squares (2 oz.) melted unsweetened chocolate
powdered sugar for topping
In a bowl of mixer, beat eggs until creamy and light yellow on medium-high speed. Add oil and sugar and beat another minute. Add the zucchini, flour, baking powder, baking soda, cinnamon, nuts and melted chocolate. Beat on low speed for 1 minute or until combined. Pour into a greased and floured 12-cup bundt pan or 9” x 13” x 3” baking pan.
Bake at 350o for 1 ½ hours for bundt cake, 1 hour for baking pan. Cool cake in pan, turn out onto serving platter and sprinkle with powdered sugar. Serves 12
Note: Great way to use summer zucchini in a dessert. Serve with coffee or chocolate mint ice cream.
12 oz. semi-sweet chocolate
1 cup heavy cream
Mix both ingredients together in small pan over low heat, whisk until thickened and combined.Should be shiny. Pour over cake when warm. Makes enough for 2 cakes. The recipe can be cut in half easily.