Path: swen.emba.uvm.edu!banzai!imci2!pull-feed.internetmci.com!news.internetMCI.com!newsfeed.internetmci.com!in1.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: Christine Newsgroups: rec.food.recipes Subject: Chocolate-Zucchini cake Followup-To: rec.food.cooking Date: 15 Jul 1996 18:45:35 -0600 Organization: Rt66.COM, Public Internet Access in New Mexico Lines: 56 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <199607142241.SAA13074@smtp.interlog.com> NNTP-Posting-Host: mack.rt66.com I adapted this recipe from "The New Chatelaine Cookbook." The editor, Monda Rosenberg claims that one of her staff members gained 7 pounds while triple testing this recipe. I think it's a clever way to use zucchini. 3 medium size zucchini 1/2 cup raisins 1/2 cup chopped nuts 2 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1 tsp baking soda 1 tsp each cinnamon and salt 1/4 tsp ground nutmeg 4 (1 oz, 28 g) squares semisweet chocolate 1 cup granulated sugar 4 eggs 1/2 cup vegetable oil 1 1/2 tsp vanilla 1 cup milk 1 tbsp vinegar or freshly squeezed lemon juice Preheat oven to 350 F. Grease a 9x13 inch baking dish. Grate the unpeeled zucchini (medium.) Measure out 2 1/2 cups grated zucchini and place it in a kitchen cloth. Gently wring out as much moisture as possible, then place the zucchini in a bowl. Stir the raisins and chopped nuts with the grated zucchini, then set the mixture aside while preparing the flour mixture. Measure the flour, baking powder, baking soda, cinnamon, salt and nutmeg into a small bowl. Melt the chocolate (double boiler or microwave method.) Place the sugar, eggs and oil in a large mixing bowl. Beat with an electric mixer at medium speed for about 2 minutes, until slightly frothy. Reduce speed to low and gradually beat in the melted chocolate, then the vanilla. Pour milk into a measuring cup, then stir the vinegar into the milk. Beat one-third of the dry ingredients into the egg mixture, followed by half of the milk and vinegar mixture. Repeat the process, beating the mixture briefly after each addition, ending with the flour mixture. The batter is very thick, so you should stir in the last part of the dry ingredients with a wooden spoon. Stir the mixture just until no streaks of flour remain. Add the zucchini mixture and stir until well distributed. Pour the chocolate-zucchini mixture into the prepared baking dish. Bake in the centre of the preheated oven until the cake springs back when lightly touched in the centre, about 40 to 45 minutes. Leave the cake in the pan and place it on a rack to cool. The cake is very most and keeps well when stored in the refrigerator. It may also be frozen. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.