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Zucchini Chocolate Cake Recipe

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

Added: Tuesday, April 8, 2008


4 oz unsweetened chocolate
1/2 c vegetable oil
1/2 c butter, at room temp
2 c sugar
3 eggs, beaten
1 T vanilla extract
2 c all purpose flour
1/3 c cocoa
2 t baking soda
2 t baking powder
1 t salt
1/3 c buttermilk or sour cream
3 c coarsely grated zucchini
1/2 c chopped nuts

Cream Cheese Frosting:
3/4 c butter at room temp
8 oz cream cheese at room temp
4 c confectioners sugar

Preheat oven to 350.

Melt chocolate and oil in small saucepan on very low heat. Remove from heat and let cool slightly.

In large mixing bowl, cream the butter until light; add the sugar, eggs and vanilla. Beat well. Add the melted chocolate/oil mixture and mix well.

Continued - Zucchini Chocolate Cake

Sift together the flour, cocoa, baking power, baking soda and salt. Stir them into the batter alternately with the buttermilk. Mix the zucchini and nuts into the batter.

Grease and flour 2 9" cake pans. Divide batter between the two pans. Bake on middle rack of oven for 40 minutes, or until toothpick inserted into center of cake comes out clean.

Cook in pans for 10-15 minutes and then turn out onto wire rack and cool completely. Frost with Cream Cheese Frosting (recipe below).

Cream Cheese Frosting:
Cream together butter and cream cheese until mixture is light and fluffy. Slowly add the confectioners sugar until well-blended, using more sugar if necessary to get a spreading consistency.




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