3 cups flour
1½ tsp baking powder
1½ tsp cinnamon
1¼ tsp salt
1 tsp baking soda
⅛ tsp cloves
1½ cups oil
2⅓ cups brown sugar
4 eggs
2 squares unsweetened cooking chocolate, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 cup powdered sugar
1 tbsp butter
2 tbsp light corn syrup
dash salt
2 tbsp water
½ tsp vanilla
Grate
enough zucchini to equal 3 cups. Preheat oven to 350º. Grease and flour 10 inch tube pan and set
aside. In a large bowl combine flour,
baking powder, cinnamon, salt, baking soda and cloves. Set aside.
In a larger mixing bowl, beat with electric mixer oil and sugar. Add eggs one at a time, beating well after each
addition. Gradually beat in melted
chocolate. Add dry ingredients in set
aside bowl and beat until smooth. Fold
in grated zucchini, chocolate chips and pecans. Pour into prepared pan. Bake for 1 hour and 20 minutes at 350º or
until toothpick inserted in center comes out clean. Cool on wire rack for 20 minutes. Remove cake from pan and cool completely on
wire rack. Mix powdered sugar, 1 tbsp
butter, and dash of salt with electric mixer.
Add corn syrup, water and vanilla. Stir until smooth. Spread glaze over cake and cool.
