Shredded zucchini works wonders in breads of all sorts. And here it works wonders in a cake. If you did not tell anyone that there was zucchini in it, they possibly would not guess. The zucchini does not retain a huge amount of zucchini flavor, but it keeps a great deal of moisture in the cake, resulting in a dense, moist cake sure to impress. This is a great way to get rid of those overly large zucchini that inevitably show up at the end of the growing season.
Zucchini Chocolate Cake
Combine 2 1/2 c. flour, 2 1/2 tsp. baking soda, 1 tsp. cinnamon, 1/2 c. cocoa, 1 tsp. salt and 1 tsp. baking powder in a bowl. In a separate bowl, cream 3/4 cup soft butter or margarine and 2 cups of sugar until smooth. Add 3 eggs, one at a time. Add 2 tsp. vanilla, 2 tsp. orange peel, and 2 cups of grated zucchini (peeled is best). Stir in the dry ingredients, alternating with 1/2 cup cold milk into the mix. Add 3/4 cup chopped walnuts. Bake in a greased tubed pan for one hour. Glaze: 2 cups powdered sugar, 3 tablespoons milk, 1 tablespoon vanilla extract. Drizzle over top of cake that has been inverted on serving plate.