Chocolate Zucchini Cake
2 c. flour
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 c. cocoa
2 c. sugar
3 eggs
1/2 c. oil
3/4 c. buttermilk
2 c. shredded, unpeeled zucchini
1 c. chopped nuts
1 tsp. vanilla
1 tsp. grated orange peel
Stir together flour, baking powder, baking soda, spices, salt and cocoa; set aside.
In large mixing bowl, beat eggs until very light. Gradually beat in sugar until mixture is fluffy and is a pale ivory color. Slowly beat in oil. Stir into flour mixture one-third at a time. Alternate with buttermilk and zucchini. Blend lightly, but thoroughly. Stir in nuts, vanilla and orange peel. Turn into greased 9-by-13-inch pan.
Bake 45-50 minutes at 350 degrees.
Cook’s notes: To make buttermilk, combine 3/4 cup plain milk and 1/4-1/2 teaspoon vinegar.
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