This is a very tasty chocolate cake. It is my favorite way to use zucchini. Hope you enjoy it also!


CHOCOLATE-NUT-ZUCCHINI CAKE

3 squares unsweetened chocolate
3 cups unsifted flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
3 cups sugar
1 1/2 cups salad oil
3 cups finely grated zucchini
1 cup finely chopped walnuts or pecans

Melt chocolate over hot, not boiling, water. Let cool. Preheat oven to
350F.

Grease well and flour a 10-inch tube pan.

Sift flour with baking powder, soda and salt; set aside.

In large bowl of electric mixer, at high speed, beat eggs until thick
and light. Gradually add sugar, 1/4 cup at a time, beating well after
each addition.

Add salad oil and cooled chocolate; beat until well blended.

At low speed, add sifted dry ingredients, mixing until smooth.

Add grated zucchini and nuts; with wooden spoon, stir until well com-
bined.

Turn batter into prepared pan; bake 1 hour and 15 minutes, or until
surface springs back when prressed lightly with fingertip.

Cool in pan on wire rack 15 minutes. Remove from pan; cool thoroughly
on wire rack.

Before serving, if desired, sprinkle with powdered sugar. Cut into thin
slices.

Makes 10 to 12 servings.