Chocolate Zucchini Cake IV

Chocolate Zucchini Cake IV

27
JEANROSE 0

"A delightful moist chocolate cake made with zucchini. top with Cream Cheese Frosting."

Ingredients

1 h 15 m {{adjustedServings}} servings 274 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
  2. In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
  3. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

27
  1. 29 Ratings

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Should be in the Top 10, in my opinion ! As promised, delicious, rich and moist. Willingly accepts another 1/2 cup zucchini when the garden is bountiful ! I use a Bundt pan, and substitute an ...

Excellent recipe. I don't measure the zucchini though.... i just choose 2 large zucchini's and grate them and voila... the moistest cake ever. If you want a really smooth taste to the cake you...

This cake tasted fine but I have had moister zucchini cakes. I also almost forgot to add the cocoa because it was in the list of ingredients but not in the instructions.