Chocolate Walnut Zucchini Cake Recipe
Ingredients
| All purpose flour | 2 1/3 Cup (16 tbs) | |
| Granulated Sugar | 1 1/2 Cup (16 tbs) | |
| Zucchini | 2 Cup (16 tbs), shredded | |
| Butter margarine | 3/4 Cup (16 tbs), softened | |
| Cocoa | 1/2 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Milk | 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Orange peel | 1 Teaspoon, grated | |
| Baking soda | 1/2 Teaspoon | |
| Vanilla | 2 Teaspoon | |
| Eggs | 3 | |
| Glaze | ||
Directions
Heat oven to 350°.
Grease tube pan, 10 x 4 inches.
Beat all ingredients in large bowl on low speed about 1 minute, scraping bowl constantly, until blended.
Beat on medium speed about 2 minutes, scraping bowl occasionally.
Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean.
Cool 20 minutes; remove from pan.
Cool completely.
Prepare Glaze.
Drizzle over cake.
Grease tube pan, 10 x 4 inches.
Beat all ingredients in large bowl on low speed about 1 minute, scraping bowl constantly, until blended.
Beat on medium speed about 2 minutes, scraping bowl occasionally.
Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean.
Cool 20 minutes; remove from pan.
Cool completely.
Prepare Glaze.
Drizzle over cake.
Chef
