Chocolate Walnut Zucchini Cake
|All purpose flour/Unbleached flour||2 1⁄3 Cup (37.33 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Shredded zucchini||2 Cup (32 tbs) (About 2 Small Sized)|
|Margarine/Butter||3⁄4 Cup (12 tbs), softened|
|Cocoa||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Glaze||1⁄2 Cup (8 tbs)|
Heat oven to 350°.
Grease tube pan, 10 x 4 inches.
Beat all ingredients in large bowl on low speed about 1 minute, scraping bowl constantly, until blended.
Beat on medium speed about 2 minutes, scraping bowl occasionally.
Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean.
Cool 20 minutes; remove from pan.
Drizzle over cake.