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Chocolate Zucchini Bread (Cake)
Time: 1 hrs 25 mins
Ingredients
- 4 eggs
- 1 1/2 cups oil
- 3 cups sugar
- 3 cups grated zucchini
- 2 (1 ounce) unsweetened chocolate squares, melted
- 3 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup chopped nuts
Directions
- 1 Beat together until light in color eggs, oil and sugar. Stir in zucchini and cooled melted chocolate; mix well.
- 2 Stir together flour, salt, baking powder, soda and cinnamon; set aside 1/4 cup.
- 3 Add remaining flour to egg mixture, mixing just to blend.
- 4 Toss nuts with the 1/4 cup flour mixture; add to egg mixture and blend well.
- 5 Spoon into a well-greased and floured tube or bundt pan, or two 9 by 5-inch loaf pans.
- 6 Bake at 350 degrees F until cake tests done when a pick is inserted in the center and comes out clean (45-50 minutes for loaves, or about 1 hour for the tube cake).
- 7 Cool in pan, then turn out onto a rack to finish cooling. Wrap cake in plastic wrap until the next day. NOTE: Cake is best served the day after baking.
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