Table of Contents
Sift extra flour, spices, bicarb, salt, and baking powder together, then fold gently into egg mixture. Fold in zucchini and walnuts until well combined. Pour into prepared tin and bake for 55-60 minutes. Meanwhile, put cream cheese in a medium bowl and beat with a whisk. Add icing sugar, zest and juice and whisk until smooth. Turn out cake.
1 2 cups all-purpose flour. 2 2 cups white sugar. 3 ¾ cup unsweetened cocoa powder. 4 2 teaspoons baking soda. 5 1 teaspoon baking powder. 6 ½ teaspoon salt. 7 1 teaspoon ground cinnamon. 8 4 eggs. 9 1 ½ cups vegetable oil. 10 3 cups grated zucchini.
In separate bowl thoroughly mix flour, cinnamon, soda, salt, allspice, nutmeg, cloves and baking powder. Stir into creamed mixture until blended. Add zucchini, walnuts, raisins, currants and candied fruit.
“This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.”.
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