2 c Unbleached all purpose flour
1 c Whole wheat flour
1 1/4 ts Baking powder
1 1/4 ts Baking soda
1 ts Salt
1/8 ts Cinnamon
4 lg Eggs
2 c Sugar
1 1/4 c Vegetable oil
3 oz Unsweetened chocolate;
-melted, cooled
1 1/2 ts Pure vanilla extract
1/2 ts Almond extract
1 c Chopped pecans or walnuts
1/2 c Raisins or chopped dates
3 c Coarsely shredded zucchini
From: japlady@nwu.edu (Rebecca Radnor)
Date: 6 Dec 1994 12:19:28 -0500
1. Place rack in center of oven and heat oven to 350 degrees. Butter a
12-cup bundt pan or two 8- by 4-inch loaf pans; dust lightly with flour.
Sift dry ingredients together and set aside.
2. Beat eggs and sugar together with an electric mixer until fluffy. Add
oil and mix well; add chocolate and extracts. Fold in dry ingredients, nuts
and raisins; stir in zucchini.
3. Transfer to prepared pan and bake until a toothpick inserted in the
center comes out clean, about 1 hour. Let cool in pan 10 minutes, then
invert onto a wire rack and cool completely. Frost with chocolate glaze or
sprinkle with confectioners` sugar, if desired.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings