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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chocolate Zucchini Cake Recipe

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This recipe for Chocolate Zucchini Cake is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups zucchini, shredded
3 cups flour, divided
1 cup cocoa
2 tsp. baking soda
1/4 tsp. salt
2-1/2 cups brown sugar, packed
1 cup oil
4 eggs
2 tsp. vanilla
1 cup semisweet chocolate chips
Directions:
Directions:
Preheat oven to 325-degrees. Grease a Bundt pan. With hands squeeze liquid from zucchini. Set aside 1/4 cup of the flour for later. In a bowl combine remaining flour with cocoa, soda and salt; reserve. In a separate bowl on medium-high speed, beat brown sugar, oil, eggs and vanilla until thick and smooth about 2 minutes. Gradually beat in flour mixture. Add zucchini and beat at medium speed until combined. Toss chocolate chips with the 1/4 cup of flour that was set aside and stir into batter. Pour into pan. Bake about 1 hour or until toothpick inserted into center comes out clean. Cool 30 minutes in pan on rack. Remove from pan; cool completely on rack. Transfer to a serving plate.
Drizzle with Chocolate Glaze.
Personal Notes:
Personal Notes:
A very moist and delicious cake.

 

 

 

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