"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chocolate Zucchini Cake Recipe

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

brittany nickel


For the Cake
2 cups sugar
¾ cup oil
3 eggs
2 tsp vanilla
2½ cups flour
1½ tsp baking powder
1½ tsp baking soda
½ cup cocoa
1 tsp cinnamon
½ tsp salt
½ cup milk
2¼ cups grated zucchini

For Chocolate Frosting
1 stick butter, melted
⅔ Cup Cocoa
3 Cups Powder sugar
⅓ cup milk
1 tsp vanilla extract

Chocolate Lover’s Zucchini Cake
Preheat oven to 325°.
Grease and flour a Bundt pan.
In a large mixing bowl, mix sugar, oil, and eggs together until creamy.
Add in vanilla, and mix until well combined.
In a smaller bowl, stir flour, baking powder, baking soda, cocoa, cinnamon, and salt together with a small whisk just to blend everything together.
Add flour mixture in with the sugar, eggs, oil and vanilla. Mix well.
Slowly mix in the milk.
After everything is well combined, stir in the zucchini.
Pour into bundt pan and bake for approximately 60 minutes.
Cake will be done when tooth pick inserted comes out clean.
*Check cake at 50-55 minutes

Chocolate Frosting
In a medium size mixing bowl, add melted butter. Mix in cocoa.
Next add in some powder sugar and then milk, then some powder sugar then milk. Repeat until all is well mixed. Mix on low speed.
After frosting is well blended, add in vanilla.
Makes about 2 cups of frosting.
Frost cake once cake has cooled.




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