Deluxe Chocolate Zucchini Cake
rec.food.recipes/Rebecca Radnor (1994)
Yield: One 10-inch bundt cake or 2 loaves

2 cups unbleached all purpose flour
1 cup whole wheat flour
1 1/4 teaspoons each: baking powder, baking soda
1 teaspoon salt
1/8 teaspoon cinnamon
4 large eggs
2 cups sugar
1 1/4 cups vegetable oil
3 ounces unsweetened chocolate, melted, cooled
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1 cup chopped pecans or walnuts
1/2 cup raisins or chopped dates
3 cups coarsely shredded zucchini

Place rack in center of oven and heat oven to 350 degrees. Butter a 12-cup bundt pan or two 8- by 4-inch loaf pans; dust lightly with flour. Sift dry ingredients together and set aside.

Beat eggs and sugar together with an electric mixer until fluffy. Add oil and mix well; add chocolate and extracts. Fold in dry ingredients, nuts and raisins; stir in zucchini.

Transfer to prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan 10 minutes, then invert onto a wire rack and cool completely. Frost with chocolate glaze or sprinkle with confectioners' sugar, if desired.