Zucchini Chocolate Cake - cooking recipe

Ingredients

2 c. sliced zucchini (2/3 medium)
salt
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. unsweetened cocoa
3 large eggs
2 c. sugar
1/2 c. vegetable oil
3/4 c. buttermilk
1 tsp. vanilla
1 tsp. grated orange rind
1 c. chopped pecans or walnuts
Topping Glaze

Preparation

Put zucchini in saucepan with 1/2 cup water or orange juice and 1/2 teaspoon salt.
Cover; cook gently until tender, enough to mash or puree (10 minutes).
Drain and mash or puree in blender. You should have about 1 cup.
Sift flour with baking soda and powder, spices, cocoa and 1/4 teaspoon salt.
Beat eggs in separate bowl until fluffy.
Gradually add sugar; mix thoroughly. Slowly beat in oil.
Beat to keep mixture light.
Mix zucchini and buttermilk.
Stir flour mixture into egg mixture.
Blend on low speed until well mixed.
Stir in vanilla, orange rind and nuts. Pour into a greased and floured 13 x 9-inch baking pan.
Bake at 350\u00b0 until cake shrinks slightly from sides and toothpick comes clean when stuck in center.