This tasty chocolate-zucchini cake is a wonderful way to use up a bountiful zucchini harvest. The grated zucchini not only adds a boost of nutrition to this dessert, but also keeps the cake extra-moist.
How to Make It
Step 1
Combine first 4 ingredients.
Step 2
Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.
Step 3
Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.
What a disappointment!