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.)