For Breakfast or Dessert: Mom’s Chocolate Zucchini Cake Recipe

My mother-in-law is the best baker I know. The zucchini in this cake/bread keeps it moist and rich for almost a week. Delicious!

Chocolate Zucchini Cake

Ingredients
3 cups flour
1 ¼ tsp baking powder
1 ¼ tsp baking soda
1 tsp salt
¼ tsp cinnamon
4 eggs
3 cups sugar
1 ½ cups oil
3 squares unsweetened baking chocolate (1 oz each) – melted & cooled
1 ½ tsp vanilla
½ tsp almond extract
¾ lb zucchini grated and drained (about 2 – 2 ½ cups)

1. Mix together flour, baking powder, soda, salt & cinnamon. Beat eggs in bowl till frothy. Beat in sugar & oil. Add cooled chocolate and vanilla and almond extracts. Fold in zucchini then fold in dry ingredients.

2. Pour batter into greased 10 inch bread pan. Bake 1 hour and 15 minutes at 350.

3. Dust with confectioners sugar when cooled.

*** You can also use about 4 – 6 little bread pans if you do not want 1 large cake. Baking time is reduced so check after 35 – 40 min. This cake freezes well.