Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Unsifted all-purpose flour 4 lg Eggs
1 c Unsifted self-rising flour 2 ts Vanilla
1/2 c Unsweetened cocoa powder 3 c Grated zucchini
1 ts Salt 1 c Chopped pecans
1/4 ts Baking soda Whipped cream or ice cream
3 c Sugar (opt.)
1 1/2 c Vegetable oil

1 Heat oven to 350'F. Grease and flour 10-inch tube pan. In small
bowl, combine both flours, the cocoa, salt, and baking soda; set
aside.

2. In large bowl, with electric mixer on medium speed, beat sugar and
oil until combined. Add eggs, one at a time, beating well after each
addition. Beat in vanilla until well blended.

3. With mixer on low speed, beat a third of flour mixture and 1 1/2 C
zucchini into sugar mixture just until combined; repeat with another
third of flour mixture and the remaining 1 1/2 C zucchini. Beat in
remaining flour mixture and pecans just until combined. Spread batter
evenly in prepared pan.

4. Bake cake 1 flour or until cake tester inserted in center comes out
clean. Cool cake in pan on wire rack 10 minutes. Invert onto wire
rack; remove pan and cool cake completely. If desired, serve with
whipped cream or ice cream.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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