CHOCOLATE ZUCCHINI BUNDT CAKE
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs, at room temperature
1 tablespoon grated orange zest
2 cups grated zucchini
1/2 cup milk
1 cup walnuts, chopped
ORANGE VANILLA GLAZE (OPTIONAL)
1 cup confectioners' sugar
1 tablespoon grated orange zest
2 teaspoons vanilla extract
1-2 tablespoons fresh orange juice
Preheat the oven to 350°F. . Butter and flour a l0-inch Bundt pan .. Sift
the flour, cocoa, baking powder, baking soda, cinnamon, and salt into a
large bowl. . Beat the butter, sugar, and vanilla in a large bowl with an
electric mixer at medium speed until creamy .. Add the eggs, one at a time,
until just blended after each addition .. With mixer at low speed, gradually
beat in the dry ingredients, alternating with the milk. . Spoon the batter
into the prepared pan .. Bake for 55-65 minutes, or a toothpick inserted
into the center comes out clean .. Cool the cake in the pan for 10 minutes.
Turn out onto a rack to cool completely .. Orange Vanilla Glaze: Stir the
confectioners' sugar, orange zest, and vanilla in a medium bowl. Stir in
enough of the orange juice to make a thin glaze. Drizzle the glaze over the
warm cake.
Makes one 10-inch cake Prep: 30 min .. Cooking: 55-65 min .. Level: 1 .
Keeps 1-2 days
Reader's Digest Cakes
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