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Chocolate Zucchini Cake (Country Cooking)

Author/Submitted by:
Servings: 16
Categories: Cakes / Chocolate / Desserts

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

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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