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Spiced Chocolate Zucchini Cake Recipe

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This recipe for Spiced Chocolate Zucchini Cake, by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Seth and Deb Sauvageau
Added: Thursday, July 23, 2009


2 1/2 c. unsifted all-purpose flour
1/2 c. unsweetened cocoa
2 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
3/4 c. butter
2 c. sugar
2 t. cinnamon
3/4 t. ground nutmeg
3 eggs
3 - 4 c. grated unpeeled zucchini (about 1/2 lb.)
2 t. pure vanilla extract
1/2 c. milk

Preheat oven to 350. Grease well and flour 2 (9 in.) round cake pans. Set aside.

Mix flour, cocoa, baking powder, soda and salt. Set aside. In a large bowl, cream butter, sugar, cinnamon and nutmeg until light and fluffy. Add eggs; mix well. Stir in zucchini and vanilla. Mix. Add dry ingredients with milk, beginning and ending with flour. Blend well. Pour into pans. Bake until tester inserted in middle comes out clean, about 30 minutes. Let stand 5 minutes. Turn on wire rack to cool. Spread one layer with half of cinnamon cream cheese frosting. Top with second layer. Spread top with remaining frosting.




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