Author Notes
It's a family recipe that has been handed down. - Hiker —Hiker
Test Kitchen Notes
It’s a cake. It’s a vegetable. What could be better? Hiker’s recipe calls for 3 squares of chocolate – I went with a dark unsweetened Ghirardelli, I assumed (correctly I think) that something of that sort was called for. I also used a bundt pan because that’s what I have. This is a great cake – not too sweet, with a dense moist sort of sponge texture. Chocolaty, but not overly so. Icing would be too much – we dusted with powdered sugar as recommended. - Aargersi —The Editors
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Ingredients
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3 pieces
Chocolate squares
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4
eggs
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1/2 cup
oil
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3 cups
Sugar
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3 cups
grated zucchini
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3 cups
sifted flour
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1 & 1/2 teaspoons
baking powder
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1 tablespoon
baking soda
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1 teaspoon
salt
Directions
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Melt chocolate and let cool
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Grease and flour tube cake pan
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Sift all dry ingredients together in a large bowl
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Beat eggs til fluffy, add sugar 1/4 cup at a time
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Add oil and chocolate at low speed, mix well
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Next add dry ingredients.
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Add grated zucchini, mix well
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Bake 350 degrees for 1 hour 15 min until center springs back, can also check with a toothpick
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Cool 15 min. then remove from pan
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This is moist enough that you can serve it without frosting. Dust with powdered sugar.
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