No-Egg Chocolate Zucchini Cake
Have you ever walked into your kitchen, in the mood for baking, and craving something chocolately, moist and delicious, only to find that when you open your fridge, you're out of eggs? This recipe is perfect for just that situation but is also perfect any time. This dense, moist chocolate treat (with the secret, healthy ingredient) is perfect any time. I've made this for years and wow my family and guests with a perfect chocolate cake every time!
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Yield: 16 , Total Time: 45 minutesIngredients
Verified by stevemur
| 2 cupszucchini; peeled and shredded | |
| 1/2 cupoil | |
| 2 teaspoonvanilla | |
| 2 cupsFlour | |
| 1 1/4 cupsSugar | |
| 1 teaspoonSalt | |
| 1 1/2 teaspoonbaking soda | |
| 1/3 cupcocoa |
No-Egg Chocolate Zucchini Cake Preparation
1. Mix zucchini, oil and vanilla.
2. In a separate bowl, mix together dry ingredients.
3. Combine dry ingredients to oil mixture gradually, stirring by hand. DO NOT BEAT! Batter will be thick.
4. Pour and spread into 9x13 inch GREASED AND FLOURED pan.
5. Bake at 350 degrees for 25-30 minutes.
6. Cool and frost with your favorite chocolate frosting (homemade or store-bought)
Food Glossary
Learn more about the ingredients in this recipe: zucchini oil vanilla Flour Sugar Salt baking soda cocoa
Link to another BigOven recipe
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No-Egg Chocolate Zucchini Cake Reviews
Chocolate Zucchini Mini-Muffin, dipped in powdered sugar
- photo by
zehnderella
- photo by
phatgrape
Chocolate Zucchini Mini-Muffins
- photo by
zehnderella
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