Chocolate-Zucchini Cake

Name: Chocolate-Zucchini Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 10 slices, 10 serving(s)
Ingredients: 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 4 large eggs; 3 cups granulated sugar; 3 (1 ounce) unsweetened chocolate squares, melted; 1 1/2 cups vegetable oil; 3 cups grated zucchini (about 5); 1 cup pecans, chopped; powdered sugar

Submitted by Marz7215

"From Cooking Light Magazine. What to do with a plentiful harvest of zucchini? Make cake!"

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Ready In:: 1hr 30mins
Ingredients:: 11
Yields:: 10 slices
Serves:: 10

ingredients

3 cups all-purpose flour
1 ¹⁄₂ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
3 cups granulated sugar
3 (1 ounce) unsweetened chocolate squares, melted
1 ¹⁄₂ cups vegetable oil
3 cups grated zucchini (about 5)
1 cup pecans, chopped
powdered sugar

directions

Combine first 4 ingredients.
Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended.
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.
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.