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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Zucchini Chocolate Cake with Coconut Icing Recipe

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This recipe for Zucchini Chocolate Cake with Coconut Icing is from The McCollum Family and Friends 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:  
½ cup - butter, softened
½ cup - canola oil
1¾ cups - sugar
2 - eggs
1 teaspoon - vanilla extract
2½ cups - all-purpose flour
¼ cup - baking cocoa
1 teaspoon - baking soda
½ teaspoon - baking powder
½ teaspoon - ground cinnamon
½ teaspoon - ground cloves
½ cup - buttermilk
2 cups - shredded zucchini

FROSTING:
1 cup - flaked coconut
6 tablespoons- butter, softened
⅔ cup - packed brown sugar
½ cup - chopped walnuts
¼ cup - milk

Directions:
Directions:
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 325°F 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.

Number Of Servings:
Number Of Servings:
12-15

 

 

 

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