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Zucchini Chocolate Cake Recipe

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This recipe for Zucchini Chocolate Cake is from Lambert/Southern Family Cookbook, 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:  
CAKE:
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions below)

GLAZE:
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
Directions:
Directions:
Preheat the oven to 350 degrees. Combine flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside. With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. Pour the batter into a greased flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. Drizzle glaze over cake.

GLAZE:
Mix together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Beat until smooth. Cut in thin slices to serve.
Number Of Servings:
Number Of Servings:
10 to 12 servings

 

 

 

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