Categories: Cakes, German, Chocolate 
      Yield: 6 servings 
  
 10 1/2 oz Small zucchini (300 g)                   -fruitcake mix, as 
      1 c  Less 2 Tbsp sugar (200 g)                The flavor would be 
      4    Egg yolks                                -different.  K.B.] 
           Juice and grated peel of one      3/4 c  Plus 2 Tbsp flour (100 g) 
           -lemon                              1 ts Baking powder 
      1 ds Salt                                4    Egg whites, chilled 
      2 tb Rum                                      Shortening for greasing cake 
  3 1/2 oz Flaked coconut (100 g)                   -mold 
  3 1/2 oz Candied fruit (100 g)               7 oz Dark cake glaze (200 g) 
           -[candied cherries, per the              -[This is a prepackaged 
           Illustration.  Do not use       
  
  chocolate glaze available in Germany.  The glaze from the 'Rehruecken' 
  recipe should work just fine, or any glaze recipe that produces a hard (not 
  creamy) chocolate frosting. K.B.] flaked coconut for garnish 
   
  Wash and dry zucchini, and trim off ends.  Finely grate the unpeeled 
  vegetables.  Spread on a clean dish towel and pat dry. Beat sugar and yolks 
  until creamy and sugar is dissolved.  Add lemon juice, lemon peel, salt, 
  rum, flaked coconut, and mix well. Cut the candied cherries in half, or 
  chop into smaller pieces, as desired. Add to mixture. Mix flour and baking 
  powder and add it as well as the grated zucchini. Beat the chilled egg 
  whites to stiff peaks and carefully fold into the batter. Pour into well 
  greased 'Rehruecken' mold [I would also flour it, I think. K.B.]. In a 
  preheated oven, bake at 350 to 390 degrees F for 40 to 50 minutes. 
   
  Let cake cool in pan for 5 to 10 minutes, then carefully invert into a 
  grate and let cool all the way.  Half a day before serving, cover with cake 
  glaze all around.  Let glaze dry.  Shortly before serving, dust with flaked 
  coconut. 
   
  From:  MEINE FAMILIE UND ICH, 10/86.  Dr. Franz Burda, Munich. 1986. 
  (Translation/Conversion:  Karin Brewer) Shared by: Karin Brewer, Cooking 
  Echo, 6/93