tag:blogger.com,1999:blog-1777386828175101410.post1338413687040389425..comments2010-04-09T10:51:47.359-07:00Comments on Pachey's Treats: Baking FoolRachelhttp://www.blogger.com/profile/11371030373834125484noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1777386828175101410.post-65787432904717449642008-08-05T18:54:00.000-07:002008-08-05T18:54:00.000-07:00You mentioned a desire for additional recipes usin...You mentioned a desire for additional recipes using zucchini... I made this last week and everyone who has had some really liked it and so did I. enjoy<BR/><BR/>Chocolate-Nut Zucchini Cake <BR/><BR/>3 squares unsweetened chocolate <BR/>3 cups unsifted all-purpose flour <BR/>1 1/2 teaspoons baking powder <BR/>1 teaspoon baking soda <BR/>1 teaspoon salt <BR/>4 eggs <BR/>3 cups sugar <BR/>1 1/2 cups canola oil <BR/>3 cups finely grated zucchini <BR/>1 cup finely chopped walnuts or pecans <BR/><BR/>Melt chocolate over hot, not boiling water. Let cool. Preheat oven to 350. <BR/><BR/>Grease well and flour a 10" tube pan. <BR/><BR/>Sift flour with baking powder, soda and salt; set aside. <BR/><BR/>In large bowl with electric mixer at high speed, beat eggs until thick and light. Gradually add sugar, 1/4 cup at a time, beating well after each addition. <BR/><BR/>Add oil and cooled chocolate; beat until well blended. <BR/><BR/>At low speed, add sifted dry ingredients, mixing until smooth. <BR/><BR/>Add grated zucchini and nuts; stir until well blended. <BR/> <BR/>Turn batter into prepared pan and bake 1 hour and 15 minutes or until surface springs back when pressed lightly with fingertip. <BR/><BR/>Cool in pan on wire rack 15 minutes. Remove from pan; cool thoroughly on wire rack. <BR/><BR/>Before serving, if desired, sprinkle with powdered sugar or make glaze.Anonymousnoreply@blogger.com