Chocolate Zucchini Cake


Everyone always grows too much zucchini if they plant even one little hill.  I invented this recipe about a year ago in an attempt to not throw away a bunch of too large zucchini.  Yesterday a friend requested my recipe; I promised her I would post it today.

Combine 3 eggs, 1 2/3 cups sugar, and 1 cup cooking oil in an electric mixer bowl.  Add one teaspoon vanilla.  Mix thoroughly.  Combine 1 1/2 cups flour, 1 tsp. cinnamon, 1/4 tsp. baking powder, 1 tsp. baking soda, and 1/4 cup dark cocoa.  Add to egg mixture.  By hand mix in 2 cups grated zucchini and 3/4 cup chopped walnuts.  The mixture will be very stiff.  Spoon into oiled and floured bundt pan.  Bake at 325-350 for 1 hour or until done.  Let cool before taking out of the bundt pan.  This is a lovely moist cake and keeps well.

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