Chocolate Zucchini-Nut Cake

Chocolate Zucchini-Nut Cake

Adapted from Southern Living August 2002

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
4 large eggs
2 1/2 cups granulated raw sugar
3 oz Extra Dark Bittersweet Chocolate (melted)
1 1/2 cups sunflower oil
3 cups grated zucchini
1 cup pecans, chopped
Powdered sugar

1. Combine first 4 ingredients.
2. Beat eggs at medium speed with an electric mixer.
3. Gradually add granulated sugar; beat until blended.
4. Add melted chocolate and oil; beat until blended.
5. Gradually add flour mixture; beat at low speed until blended.
6. Fold in zucchini and pecans.
7. Pour batter into a well-greased and floured Bundt pan or formed cake pan.

Bake at 350° for 1 hour and 15-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.