Chocolate Zucchini Cake

Chocolate Zucchini Cake

Metric Ingredient Imperial 750 ml zucchini, peeled & finely grated 3 cup 4 eggs, slightly beaten 4 250 ml canola oil 1 cup 125 ml baby food plums 1/2 cup 770 ml sugar 3 1/4 cup 2 squares baking chocolate, melted 2 770 ml all purpose flour 3 1/4 cup 7 ml cinnamon 1 1/2 tsp 5 ml salt 1 tsp 10 ml baking powder 2 tsp 250 ml pecans, chopped 1 cup 10 ml baking soda 2 tsp

Drain zucchini and place in large bowl. Add eggs. Stir in oil, baby food, sugar and chocolate; beat on low speed with electric mixer. In a separate bowl; sift together flour, cinnamon, salt, baking soda and baking powder. Measure out 1/2 cup (125 ml) of flour mixture and stir in with chopped nuts. Gradually add flour mixture to zucchini, beating by hand to mix well. Stir in flour coated nuts and stir until well blended. Pour batter into a greased and floured bundt pan or two loaf pans. Bake in preheated 350 F (180 C) oven for 60 to 90 minutes if using bundt pan or 50 to 60 minutes if using two smaller pans. Test for doneness by inserting knife in centre. Remove from pan and cool. Serves 10

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