3 Eggs
1 1/2 c Sugar
1 ts Vanilla extract
1/2 c Vegetable oil
2 c All-purpose flour
1/3 c Hershey’s cocoa
1 ts Baking powder
1 ts Baking soda
1 ts Ground cinnamon
1/4 ts Salt
3/4 c Buttermilk or sourmilk*
2 c Shredded zucchini
1 c Chopped nuts
1/2 c Raisins
CREAMY CHOCOLATE CHIP GLAZE
2 tb Sugar
2 tb Water
1/2 c Semi-sweet choc. chips
1 tb Marshmallow creme
Hot water (1 to 2 teaspoons)
* To make sour milk: use 2 teaspoons vinegar plus milk to equal
3/4 cup.
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~– Heat oven to 350F. Grease and flour 12-cup Bundt pan. In large
mixer bowl beat eggs well. Gradually beat in sugar and vanilla until
thick and light in color. Gradually pour in oil, beating until
blended. Combine flour, cocoa, baking powder, baking soda, cinnamon
and salt; add alternately with buttermilk to egg mixture. Drain
zucchini well; fold into batter. Stir in nuts and raisins; pour into
prepared pan. Bake 55 to 60 minutes or until wooden pick inserted in
center comes out clean. Cool 10 minutes; invert onto serving plate.
Cool completely. Glaze with Creamy chocolate chip glaze. 12
servings. Glaze: In small saucepan combine sugar and 2 T water; bring
to boil. Remove from heat; immediately add chocolate chips and stir
until melted. Blend in marshmallow creme; add hot water 1/2 teaspoon
at a time, until glaze is desired consistency. About 1/2 cup glaze.
Yields
12 Servings