Please consult the OU's guidelines for checking fruits and vegetables.

Chocolate Nut Zucchini Cake
Chocolate Nut Zucchini Cake Eileen Goltz | Pareve
1 hour, 45 minutes 30 minutes
1 hour, 15 minutes
1 (10-inch) cake

  • 3 cups all purpose flour
  • 1½ Tablespoon baking powder
  • 1 Tablespoon baking soda
  • 1 Tablespoon salt
  • 4 eggs
  • 3 cups granulated sugar
  • 3 oz. chocolate squares (melted and cooled)
  • 1½ cup salad oil
  • 3 cups grated zucchini
  • 1 cup walnuts (finely chopped)

  1. Grease and flour a 10" bundt pan. Preheat oven to 350°F.
  2. In a bowl sift together the flour, baking powder, baking soda and salt and set the mixture aside.
  3. In the bowl of an electric mixer beat the eggs until they thickened.
  4. Gradually add the sugar, 1/4 cup at a time.
  5. Add oil and melted chocolate to the egg mixture.
  6. Remove the bowl from the mixer. By hand and using a wooden spoon, gradually blend in dry ingredients.
  7. After your dry ingredients are well blended, add the zucchini and nuts and still using the wooden spoon, mix until combined.
  8. Bake for 1 hour and 15 minutes.

This is a very thick mixture, so if you decide to use a hand mixer instead of blending in the zucchini and nuts with a wooden spoon, please be careful not to burn your mixer out.