And do not waste God's bounties:
verily, He does not love the wasteful!
Chocolate Zucchini Cake
Total time: 1-¾hours
Baking time: 1-¼ hours
Cooling: ½ hour
2-½ cups all-purpose flour
½ cup unsweetened cocoa
2-½ tsp. baking powder
1-½ tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
¾ cup (1-½ sticks) butter, softened
2 cups sugar
2 tsp. vanilla
2 tsp. grated orange peel
2 cups coarsely shredded zucchini
½ cup milk
1 cup pecans or walnuts
Glaze2 cups confectioners' sugar
3 tbsp. milk
1 tsp. vanilla
Preheat the oven to 350°F.
Combine the flour, cocoa, baking powder, baking soda, salt and cinnamon in a small mixing bowl. In another, larger bowl, cream together the butter and sugar. Beat in the eggs one at a time, then add the vanilla, orange peel and zucchini. Stir in half of the dry ingredients, half of the milk, then the remaining dry ingredients and milk. Stir in the nuts.
Grease and lightly dust with flour a 10" tube or bundt pan. Pour in the batter and smooth it with a fork. Bake for 1 hour or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to finish cooling.
While the cake cools, make the glaze. Beat together the confectioners' sugar, milk and vanilla until they are smooth. When the cake has cooled, drizzle this glaze over it and let it set for several minutes before serving.
from Serving the Guest: A Sufi Cookbook