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Cocoa zucchini Cake Recipe

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This recipe for Cocoa zucchini Cake, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Durkin's Recipe Sheets
Added: Thursday, August 16, 2007


2 c shredded unpeeled raw zucchini
3 eggs
1 1/2 c sugar
1 1/4 c vegetable oil
1 1/2 tsp vanilla extract
2 c all purpose flour
1/3 c cocoa, like Hershey's
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
3/4 c chopped walnuts

1 1/2 oz cream cheese, softened
1 c powdered sugar
1/2 tsp vanilla extract
1 tbsp hot water
2 tbsp butter or margarine, melted

Heat oven to 350. Grease and flour 13 x 9 x 2 inch baking pan. Place zucchini in sieve; press zucchini to remove moisture (discard liquid). In large mixer bowl, beat eggs, sugar, oil and vanilla until thick. Stir together flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves. Add to egg mixture, beating just until well blended. Stir in zucchini and walnuts. Spoon batter into prepared pan. Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on wire rack.

Glaze: In small mixer bowl, beat cream cheese until fluffy. Gradually add powdered sugar, beating untill well blended. Beat in vanilla and water. Add butter. Beat until smooth. Drizzle Cream Cheese Glaze over top. Cut into squares

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Personal Notes:
Personal Notes:
This came out very well, but I used more powdered sugar in glaze than called for




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