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Zucchini Chocolate Cake with Coconut Icing Recipe

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This recipe for Zucchini Chocolate Cake with Coconut Icing, by , is from The McCollum Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joan McCollum


cup - butter, softened
cup - canola oil
1 cups - sugar
2 - eggs
1 teaspoon - vanilla extract
2 cups - all-purpose flour
cup - baking cocoa
1 teaspoon - baking soda
teaspoon - baking powder
teaspoon - ground cinnamon
teaspoon - ground cloves
cup - buttermilk
2 cups - shredded zucchini

1 cup - flaked coconut
6 tablespoons- butter, softened
⅔ cup - packed brown sugar
cup - chopped walnuts
cup - milk

1. In a large 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; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini.
2. Pour into a greased 13x9-in. baking pan. Bake at 325F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
3. Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.

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