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Chocolate Zucchini Cake (Country Cooking)
Author/Submitted by:
Servings: 16
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 2
cups
All-purpose flour,
unsifted
1
cup
Self-rising flour,
unsifted
1/2
cup
Unsweetened cocoa powder 1
teaspoon
Salt 1/4
teaspoon
Baking soda 3
cups
Sugar 1 1/2
cups
Vegetable oil 4
large
Eggs 2
teaspoons
Vanilla 3
cups
Zucchini,
grated
1
cup
Chopped pecans
Whipped cream or ice cream,
optional
Directions:
1.
Heat oven to 350'F. Grease and flour 10-inch tube pan. In small bowl, combine both flours, the cocoa, salt, and baking soda; set aside.
2.
In large bowl, with electric mixer on medium speed, beat sugar and oil until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla until well blended.
3.
With mixer on low speed, beat a third of flour mixture and 1 1/2 C zucchini into sugar mixture just until combined; repeat with another third of flour mixture and the remaining 1 1/2 C zucchini. Beat in remaining flour mixture and pecans just until combined. Spread batter evenly in prepared pan.
4.
Bake cake 1 flour or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert onto wire rack; remove pan and cool cake completely. If desired, serve with whipped cream or ice cream.
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