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| 2 gross | eggs |
| 1 Tasse | Light sour cream or plain yogurt |
| 1/2 Tasse | vegetable oil |
| 2 Teelöffel | vanilla |
| 2 Tasse | Finely shredded zucchini |
| 2 1/4 Tasse | all-purpose flour |
| 1 1/3 Tasse | sugar granulated |
| 1/2 Tasse | Cocoa powder |
| 1 Teelöffel | baking powder |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 3/4 Tasse | chocolate chips semisweet |
| 3/4 Tasse | walnuts chopped |
| 1 Tasse | Icing sugar |
| 2 Esslöffel | Cocoa powder |
| 2 Esslöffel | milk |
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In a large bowl, beat eggs; beat in sour cream, oil and vanilla.
Stir in shredded zucchini.
In another bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt. Stir into creamed mixture until just combined. Fold in chocolate chips and walnuts.
Spread batter evenly in pan. Bake for 45 to 50 minutes or until a cake tester inserted in center comes out clean. Let stand on rack for 15 minutes to cool. Spread glaze over warm cake; let cool completely.
Chocolate Glaze: In a bowl combine icing sugar, cocoa powder and milk; stir to make a smooth, spreadable glaze. Yield: 16 pieces Typed in MMformat by cjhartlin@email. Msn. Com
Cooking. Oct. 25/99
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