Recipe - Deluxe Chocolate Zucchini Cake

2 cup Unbleached all purpose flour
1 cup Whole wheat flour
1 One fourth teaspoon Baking powder
1 One fourth teaspoon Baking soda
1 teaspoon Salt
1/8 teaspoon Cinnamon
4 lg Eggs
2 cup Sugar
1 One fourth cup Vegetable oil
3 ounce Unsweetened chocolate;
melted, cooled
1 One half teaspoon Pure vanilla extract
One half teaspoon Almond extract
1 cup Chopped pecans or walnuts
One half cup Raisins or chopped dates
3 cup Coarsely shredded zucchini

From: japlady@nwu.edu (Rebecca Radnor)

Date: 6 Dec 1994 12:19:28 0500
1. Place rack in center of oven and heat oven to 350 degrees. Butter a
12cup bundt pan or two 8 by 4inch loaf pans; dust lightly with flour.
Sift dry ingredients together and set aside.

2. 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.

3. 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.

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