Chocolate Spice Zucchini Cake

Name: Chocolate Spice Zucchini Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 1 ten inch tube cake, 12 serving(s)
Ingredients: 1 cup flour; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/2 cup cocoa; 1/2 teaspoon nutmeg; 1/2 teaspoon clove; 1/4 teaspoon salt; 1 1/4 cups brown sugar, packed; 3/4 cup oil; 2 eggs; 1 teaspoon vanilla; 1 1/2 cups grated zucchini; 1/2 cup chopped walnuts; 1/2 cup raisins

Submitted by Iron Bloomers

"This is one of my own recipes. A chocolate cake with a slight Mexican taste."

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photo by Chef h&h

Ready In:: 1hr 15mins
Ingredients:: 15
Yields:: 1 ten inch tube cake
Serves:: 12

ingredients

1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
¹⁄₂ teaspoon baking soda
¹⁄₂ cup cocoa
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon clove
¹⁄₄ teaspoon salt
1 ¹⁄₄ cups brown sugar, packed
³⁄₄ cup oil
2 eggs
1 teaspoon vanilla
1 ¹⁄₂ cups grated zucchini
¹⁄₂ cup chopped walnuts
¹⁄₂ cup raisins

directions

Grease and flour a 10-inch fluted tube pan.
Preheat oven to 350°.
Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
In large bowl beat oil and brown sugar till well combined.
Add eggs and vanilla, blending well.
Stir in zucchini.
Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
Pour into prepared pan.
Bake 350° 45-50 minutes till it tests done.
Cool 15 minutes, then turn out and finish cooling on wire rack.
Serve plain or topped with Cool whip/or whipped cream.

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Reviews

This is an unusual cake, with almost a gingerbread taste to it, because of the spices. It is very moist, very dark brown. I like anything with cloves, nutmeg and cinnamon, people who aren't so enthusiastic, want want to reduce the amount of cloves and nutmeg by half. Fast, easy cake to put together, I cooked in in a very large fluted pie pan, to get pretty wedges. Would be nice served with whipped cream and cinnamon. I'll make it again.

Kasha
Out of this world!!! To be honest I was a little reluctant about the zucchini but it did not taste like zucchini at all. I believe the zucchini gave consistency and moisture to the cake. I added a Â¼ of a cup chocolate syrup made by Walden Farms that is fat, carb and calorie free and Â½ cup of oil = Â¾ oil cup the recipe requested. My DH LOVES chocolate and this chocolate syrup is fantastic for any one interested in keeping their sweet tooth under control with a rich chocolate taste. This cake is so moist and delicious I recommend it to everybody. I will make it again and again! The combination of spices makes it exotic, unusual and very tasty. Thank you very much for sharing this recipe.

Chef h&h
Even thou I'm on a diet & didn't have 1 bite...it smelled excruciatingly good & was very moist.This morning when I went in the kitchen there was only enough left for 3 VERY small pieces. I brought them to a meeting I had & have since forwarded the recipe to all attendees.I am not going to make this till I've lost a few more kilos & I get to enjoy it too!

Tante B