Here’s a delicious way to use up all those extra zucchini. This cake is dense and nutty, and tastes even better after a day or two. Perfect with a glass of milk!
3 squares unsweetened chocolate
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3 cups sugar
1 1/2 cups vegetable oil
3 cups grated zucchini
1 cup finely chopped walnuts or pecans
Grease and flour a 10-inch tube or Bundt pan. Melt chocolate in a double boiler (or a metal bowl set over hot water) or in the microwave. Let cool.
Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda and salt. In a large bowl with an electric mixer, beat eggs until thick and light.
Gradually add sugar, 1/4 cup at a time, beating well after each addition.
Add oil and cooled chocolate and beat well until blended. Lower speed and add dry ingredients, mixing until smooth. (Batter will be thick.) Using a wooden spoon, stir in grated zucchini and nuts. Turn batter into prepared pan.
Bake 1 hour and 15 minutes, or until surface springs back when pressed lightly with fingertip. Cool pan on a wire rack for 15 minutes. Remove cake from pan and cool completely. Serves 10.
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