Ingredients:
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups coarsely shredded zucchini
1/2 cup milk
Directions:
- Preheat the oven to 350°F.
- Combine the four, cocoa, baking powder, soda; set aside.
- With a mixer, beat together the butter and the sugar at medium speed until well blended. Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla and zucchini.
- Alternately stir the dry ingredients and the milk into the zucchini mixture, beginning and ending with the dry ingredients.
- Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan.
- Bake for 50-55 minutes, testing after 45 minutes as every oven bakes differently. Be sure to cook the cake in the pan for at least 15 minutes before turning out onto a wire rack or the cake is likely to come out in chunk — delicious nonetheless, but not exactly pretty looking for the time and effort.
When the cake has fully cooled, add 6 oz. semi sweet chocolate, 4 tbsp butter and 1 Tbsp corn syrup to a small saucepan and stir over low heat until the chips have fully melted. Frost the cake and enjoy!
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