Copyright Debbie Macomber 2012. All rights reserved.

. No part of this publication may be reproduced, stored in a retrieval system, transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher.

Copyright Debbie Macomber 2012. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher.

Chocolate Zucchini Cake

Preparation time: 30 minutes Cooking time: 45 minutes Serves 16

Ingredients:
3 eggs 1 cup (250ml) vegetable oil 2 cups (440g) caster sugar 2 teaspoons vanilla extract 3 cups (480g) grated zucchini 2 13 cups (350g) plain our 1 3 cup (30g) cocoa powder 2 teaspoons bicarbonate of soda 1 teaspoon ground cinnamon (optional) 1 teaspoon salt 1 4 teaspoon baking powder 1 2 cup (55g) chopped walnuts or pecans 1 2 cup (90g) dark choc chips

Method:
1 2 Preheat the oven to 180C (160C fan-forced). Grease two 22 12cm loaf tins and line with non-stick baking paper, extending over the two long sides. Use a large wire whisk to combine the eggs, oil, caster sugar and vanilla. Stir in the zucchini. Sift the our, cocoa powder, bicarbonate of soda, cinnamon, salt and baking powder together in a large bowl, and make a well in the centre. Add the zucchini mixture to the dry ingredients, and fold together with a rubber spatula. Gently fold in the nuts and choc chips. Divide evenly between the prepared tins, and bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then turn out onto wire racks to cool completely.