RECIPE FROM CATHY NELSON
4 EGGS
3 C. SUGAR
1 1/2 C. OIL
3 SQUARES UNSWEETENED CHOCOLATE (MELTED AND COOLED)
1 1/2 t. VANILLA
1/2 t. ALMOND EXTRACT
3 C. GRATED ZUCCHINI
3 C. FLOUR
1 t. BAKING POWDER
1 t. BAKING SODA
1 t. SALT
1/4 t. CINNAMON
*OPTIONAL 1 C. NUTS, DATES, CHOCOLATE CHIPS
SIFT DRY INGREDIENTS TOGETHER. SET ASIDE. BEAT EGGS IN A LARGE BOWL UNTIL FROTHY...GRADUALLY B EAT IN SUGAR AND OIL. ADD CHOCOLATE, VANILLA & ALMOND EXTRACT. FOLD IN DRY INGREDIENTS. SQUEEZE EXCESS MOISTURE FROM ZUCCHINI AND FOLD IT IN. AND IF YOU WANT..NUTS, DATES OR CHOCOLATE CHIPS. POUR INTO A GREASED AND FLOURED 10 INCH TUBE PAN OF BUNDT PAN. BAKE AT 350 DEGREES FOR 1 HOUR AND 15 MINUTES..COOL. FROST WITH CHOCOLATE GLAZE.
1 comment:
Can you post a pic to see how it looks like? :)
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