There’s much more to Zucchini than Just Bread
Zucchini may be at the back of the vegetable alphabet, but it’s at the front of the list of most prolific summer garden vegetables.
Use natural cocoa for baking unless a recipe specifically calls for Dutch process cocoa powder. Dutch cocoa is treated with alkaline to reduce the acidity level and reacts with ingredients differently than natural cocoa powder.
Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 4 large eggs
- 1½ cups vegetable oil
- 3 cups grated zucchini
- ¾ cup chopped walnuts
- Garnish: powdered sugar
Instructions
Makes one 9- by 13-inch cake
Preheat oven to 350 degrees. Lightly spray a 9-by 13-inch baking pan with nonstick food spray.
Sift flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon into a mixing bowl. In a separate bowl, whisk eggs with vegetable oil. Fold eggs into the dry ingredients followed by the grated zucchini and walnuts. Pour into the prepared pan.
Bake for 50 to 60 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool cake. Cut into squares and dust with powdered sugar. If desired, serve with a scoop of vanilla ice cream.
Use natural cocoa for baking unless a recipe specifi cally calls for Dutch process cocoa powder. Dutch cocoa is treated with alkaline to reduce the acidity level and reacts with ingredients differently than natural cocoa powder.
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