*  Exported from  MasterCook Mac  *
 
                          Zucchini Chocolate Cake
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      c             cocoa powder
    2 1/2  c             unbleached flour
    1      tbsp          baking powder
    1      tsp           baking soda
    1      tsp           cinnamon
    1      tsp           salt
    1      c             margarine -- softened
    2      c             sugar
    3                    eggs -- or egg substitute
    1      tbsp          vanilla
    2      c             zucchini -- grated
    1      c             nuts -- optional
    1      300 g pkg     dessert tofu -- pureed
    1      tbsp          vinegar -- or lemon juice
 
 1) Preheat oven to 350 degrees F.
 
 2) Mix cocoa, flour, baking powder, baking soda, cinnamon, & salt together in a 
 bowl.  Set aside.
 
 3) Beat margarine & sugar together until smooth.
 
 4) Add the eggs one at a time, beating after each addition.
 
 5) Stir in vanilla, zucchini & nuts.
 
 6) Blend tofu  with vinegar.
 
 7) Stir a bit of the dry ingredients into the zucchini mixture, followed by a 
 bit of the zucchini puree.  Alternate mixing, a little at a time, until it’s 
 all together.
 
 8) Pour into a greased & floured (or nonstick) 10″ loaf pan or a 9x13″ square 
 pan.  Bake for 40-45 minutes or until a toothpick comes out clean.  Cool in pan 
 for 10 minutes before removing.
 
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 NOTES : I play around with this recipe a lot -- it works with egg replacers of 
 all kinds (mix dry ones like ground flax seed or EnerG Egg Replacer in with the 
 flour and all), and works well with applesauce replacing the margarine, too.  I 
 prefer the taste of dutch process cocoa powder, but any one will do.  This is a 
 really moist heavy cake -- make sure you cool it all the way before topping it, 
 or the topping will just disappear into it.

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