Thank you for sharing Giulia this is next on my to-bake list. Sounds Divine
CHOCOLATE ZUCCHINI CAKE A LA JOAN IN WINNIPEG
2½ Cups All-Purp. unsifted Flour
½ Cup unsweetened cocoa powder
2½ Teasp. Baking Powder
1½ Teasp. Baking Soda
1 Cup Chopped Walnuts or Pecans
2 Teasp. Cinnamon
¾ Cup Cooking Oil
1 Cup white sugar
1 cup Light Brown sugar
Grated Rind of 1 medium orange
3 Large Eggs
2 Teasp. Vanilla
2 Cups. Finely grated, unpeeled zucchini (2-9) (after grating, I squeeze out most of the liquid with a spoon until I have 2 cups of just the zucchini.
½ Cup Milk
Generously grease & flour a 10" tube or bundt pan. In a medium bowl, blend together dry ingredients & nuts.
In a large bowl with an electric mixer beat sugars gradually into oil.
Beat eggs in one at a time.
Then stir in vanilla, rind & zucchini.
Add dry ingredients to the creamed mixture alternately with the milk.
(Main mixing bowl has creamed mixture. Add 1/3 dry then 1/2 of milk, then another 3rd dry, rest of milk, the last 3rd dry.)
Make three dry and two liquid additions, combining lightly after each.
Pour batter into pan and bake at 350 for 1 hour. Cool cake in pan 15 minutes. Then remove & cool completely. Dust with icing sugar.
(Note: after grating, I squeeze out most of the liquid until I have 2 cups of just the zucchini.)
It tasted amazing.
I will try this recipe also, we have a large abundance of zucchini this year
You will not be disappointed.
Snow capped mountain of yum! Bella! Let me know how they like it.
I did get to taste the cake. It is ever so delicious. The bounty of nuts, along with the chocolate left its essence when you breathed. Phenomenal! It would be EXcellent with coffee or ice cream. Have to do it again soon.
Oh I'm so GLAD you liked it! (Thank you Joan! who gave me the recipe.) I am not a cook. Have no interest normally in recipes or cooking (my husband cooks dinner every night). But I had to try this particular recipe because we had so many zucchini's back in our old habitat, and I didn't know what else to do with them. So I went out and bought a bundt pan just for this recipe. Have never used it for anything else. But for me it's the orange zest that sets the taste buds alight. Chocolate and orange combo is pretty spectacular! (You said it seemed like a lot of batter for bundt pan. Do you still feel that's the case?)
There was only 3/4 in left at the top of the pan when I put the batter in, I thought it would spill over once it started baking. However, it rose perfectly and settled perfectly.
Good to hear!
Who is Joan in winnipeg? I lived there for many years and never met her lol. karen
I don't know but she makes a hell of a darn good cake. To die for. Giulia has the history.