Chocolate-Zucchini Cake

From Cooking Light Magazine. What to do with a plentiful harvest of zucchini? Make cake!

• Ready In: 1 hr 30 mins
• Serves: 10
• Yields: 10 slices

Ingredients

• 3  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 4  large eggs
• 3  cups granulated sugar
• 3 (1 ounce)  unsweetened chocolate squares, melted
• 1 1⁄2 cups  vegetable oil
• 3  cups  grated zucchini (about 5)
• 1  cup pecans, chopped
•  powdered sugar

Directions

1. Combine first 4 ingredients.
2. Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended.
3. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.
4. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.