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Chocolate-Zucchini Cake

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“From Cooking Light Magazine. What to do with a plentiful harvest of zucchini? Make cake!”
READY IN:
1hr 30mins
SERVES:
10
YIELD:
10 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients.
  2. Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended.
  3. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.
  4. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.

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