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Chocolate Zucchini Cake - Gluten Free

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“A recipe contributed to Bob's Red Mill by Phyllis Potts. Try it either with or without frosting. It looked too good not to share! Specialty ingredients available from www.bobsredmill.com.”
READY IN:
2hrs 15mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325F and grease/flour a tube pan or loaf pan (I like to use cocoa to "flour" the cake pan).
  2. Combine the first 8 ingredients in a bowl; set aside.
  3. In another bowl, cream together the butter and sugar; add eggs one at a time followed by vanilla extract, orange peel and zucchini.
  4. Stir in the flour mixture and milk (or water) alternately; add nuts and stir.
  5. Pour batter into prepared pan.
  6. Bake for approximately 1-1/2 hours; leave to cool in oven with door open for 30 minutes.
  7. Turn out of pan and cool completely on a wire rack.

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