Chocolate-Zucchini Cake

Yield: 8 to 10 servings

Ingredients

• 3  cups  all-purpose flour
• 1 1/2  teaspoons  baking powder
• 1  teaspoon  baking soda
• 1  teaspoon  salt
• 4  large eggs
• 3  cups  granulated sugar
• 3  (1-ounce) unsweetened chocolate baking squares, melted
• 1 1/2  cups  vegetable oil
• 3  cups  grated zucchini (about 5)
• 1  cup  pecans, chopped
• Powdered sugar

Preparation

Combine first 4 ingredients.

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.

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.