Chocolate Zucchini Cake Recipe

Ingredients:

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 cup cocoa
3 eggs
1 1/2 cups granulated sugar
1/2 cup vegetable oil
3/4 cup buttermilk
1/2 lb raw zucchini, shredded
1 tsp vanilla extract
1 cup coarsely chopped pecans
powdered sugar

Preparation:
1. Generously grease and flour a 10 inch bundt pan. Preheat oven to 350°.

2. Sift flour with baking powder, baking soda, salt, cinnamon, and cocoa; set aside.

3. In a large mixing bowl with hand held electric mixer at high speed, beat eggs until light in color and fluffy. Gradually beat in granulated sugar until light and fluffy; beat in oil.

4. With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the buttermilk.

5. Drain shredded zucchini; fold into the flour mixture along with vanilla and pecans. Spoon into prepared bundt pan and bake for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool in pan on rack for 10 minutes, then remove from pan to cool completely. Sift powdered sugar over cake before serving.

Note:
Store in airtight container with half an apple and refrigerate. Apple keeps cake moist and fresh longer.