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Chocolate Zucchini Cake Recipe

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This recipe for Chocolate Zucchini Cake, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Wiser
Added: Wednesday, September 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter, softened
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup buttermilk
2 cups shredded zucchini

Frosting:

1 cup flaked coconut
6 tbsp butter, softened
2/3 packed brown sugar
1/2 cup chopped walnuts
1/4 cup milk

Directions:
Directions:
In a large mixing bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; add to batter alternately with buttermilk. Fold in zucchini.
Pour into a greased 13x9x2 inch baking pan. Bake at 325 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Meanwhile, in a bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 inches from the heat for 2-3 minutes or until golden brown. Cool completely.

Number Of Servings:
Number Of Servings:
12-15

 

 

 

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