Tried and true moist chocolate zucchini cake with shredded zucchini, orange peel, pecans and a sugar glaze.
- 2 1/2 cups regular all-purpose flour, unsifted
- 1/2 cup natural, unsweetened cocoa
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup soft butter
- 1 cup white granulated sugar
- 1 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons grated orange peel
- 3 cups coarsely shredded zucchini (from about 1 pound of zucchini)
- 1/2 cup milk
- 1 cup chopped walnuts or pecans
- Glaze (directions follow)
- 2 cups powdered sugar
- 3 Tbsp milk
- 1 teaspoon vanilla extract
Preheat the oven to 350°F.
1 Set the shredded zucchini to drain in a sieve over a bowl. If no moisture drains out and the zucchini feels dry, sprinkle some water over it and let the excess drain.
2 Vigorously whisk together the flour, cocoa, baking powder, soda, salt, and cinnamon in a bow, and set aside.
3 With a mixer, beat together the butter and the sugars until smooth. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a wooden spoon, stir in the vanilla, orange peel, and zucchini.
4 Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
5 Spray the inside of a 10-inch bundt pan or tube pan lightly with cooking spray (or grease with butter). Wipe off the excess. Pour in the batter and use a rubber spatula to level the top of the batter. Bake in the oven for about 50-55 minutes or until a wooden pick inserted in the center comes out clean (test at 45 min). Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
6 Make the glaze by mixing together the glaze ingredients. You can easily do this by hand with a whisk or a spoon. If the glaze is too runny, add some more powdered sugar. If too thick, add more milk. Drizzle glaze over cake.
Cut in thin slices to serve.