· 2 1/4 cups all−purpose flour
· 1/4 cup unsweetened cocoa
· 2 1/2 teaspoons baking powder
· 1 1/2 teaspoons baking soda
· 1 teaspoon ground cinnamon
· 1 teaspoon salt, optional
· 1 cup sugar
· 1/2 cup butter or margarine, softened
· 3/4 cup applesauce
· 4 eggs
· 1 tablespoon vanilla
· 2 cups shredded zucchini (about 1 1/2 to 2 small, 10 oz.)
· Confectioners' sugar
In medium bowl, stir together flour, cocoa, baking powder, baking soda,
cinnamon and salt, if desired. Set aside. In large mixing bowl at medium
speed, beat together sugar and butter until light and fluffy. Beat in
applesauce, eggs and vanilla until thoroughly blended. Reduce mixer
speed to low and gradually beat in reserved flour mixture. Gently stir in
zucchini. Pour into lightly greased 9−cup fluted tube pan.
Bake in preheated 350°F oven until cake tester inserted in center comes
out clean, about 60 to 70 minutes. Cool on wire rack 10 minutes. With
narrow spatula or knife, loosen cake from pan and gently shake onto
serving plate. Cool completely. Dust with confectioners' sugar.
CHOCOLATE ZUCCHINI CAKE 14
