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Chocolate Zucchini Cake Recipe
12 Servings
100% would make this recipe for Chocolate Zucchini Cake Recipe again.
When I first encountered Clotilde Dusoulier's fabulous Chocolate and Zucchini website, I thought to myself, "How wonderful, the ingredients of my favorite cake!" My grandmother taught me how to bake when I was very young, and later when I was in high school she sent us a recipe pulled from Sunset Magazine for Chocolate and Zucchini Cake. Being adventurous, and knowing how good zucchini bread tastes, I tried it and it quickly became my favorite - the standard against which all future chocolate cakes were measured. The main distinction of this particular cake is its moistness. The zucchini absorbes the cocoa delivering the full flavor of chocoate, but without the heaviness of some other chocolate cakes. Today mom pulled the recipe out of some forgotten folder, still intact from the September 1974 issue of Sunset. I haven't made the cake in over twenty years, but it is still as delicious as I remember it. Here's to you Clotilde! Happy belated Birthday and thank you for the inspiration of Chocolate and Zucchini.
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Chocolate Zucchini Cake Recipe Ingredients
2 1/2 cups regular
all-purpose flour
unsifted
3 ea
eggs
1/2 cup
cocoa
2 teaspoon
vanilla
2 1/2 teaspoon
baking powder
2 teaspoon grated
orange
peel
1 1/2 teaspoon
baking soda
2 cups
zucchini
coarsely shredded
1 teaspoon
salt
1/2 cup
milk
1 teaspoon
cinnamon
1 cup
walnut
s or pecans chopped
3/4 cup soft
butter
Glaze
2 cups
sugar
Instructions for Chocolate Zucchini Cake Recipe
Preheat the oven to 350?F.
1) Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2) 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.
3) Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4) Pour the batter into a greased and 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.
5) Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Main Ingredient:
Zucchini
Cuisine:
American
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Ingredient Insight - look inside this recipe
All-Purpose Flour
Baking Powder
Baking soda
Butter
Cinnamon
Cocoa
Eggs
Milk
Orange
Salt
Sugar
Vanilla
Walnut
Zucchini
Kid Friendly
Fall
Bake
Desserts
American
Zucchini
for
flavor
and
categorization
A hint from Mary D., Peal and seed the Zukes before grating [I posted this recipe.]
dhudson15
on Aug 3 2007 11:38AM
Total Time: 2:00
Active time: 0:30
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