Chocolate - Nut Zucchini Cake Recipe

Name: Chocolate - Nut Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sq. unsweetened chocolate; 3 c. flour; 1 1/2 tsp. baking powder; 1 tsp. soda; 1 tsp. salt; 4 eggs; 3 c. sugar; 1 1/2 c. salad oil; 1 tsp. vanilla; 3 c. grated zucchini (unpeeled); 1 c. chopped nuts

Servings: persons

3 sq. unsweetened chocolate
3 c. flour
1 1/2 tsp. baking powder
1 tsp. soda
1 tsp. salt
4 eggs
3 c. sugar
1 1/2 c. salad oil
1 tsp. vanilla
3 c. grated zucchini (unpeeled)
1 c. chopped nuts

1
Grease and flour a tube pan.
2
Melt the 3 squares of chocolate in a double boiler.
3
Mix all the dry ingredients and set aside. Beat 4 eggs until thick and light.
4
Gradually add the 3 cups of sugar to the eggs, beating well.
5
Add vanilla and salad oil.
6
Mix with a beater the egg mixture, chocolate and dry ingredients.
7
Mix in the zucchini and nuts with a big spoon.
8
Bake in greased tube pan for 1 hour and 15 minutes at 350u00b0.
9
Cool on a rack before removing from pan.
10
Sprinkle with powdered sugar.
11
This cake freezes well.

2736

kcal

Calories

125

Fat

369

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 sq. unsweetened chocolate, 3 c. flour, 1 1/2 tsp. baking powder, 1 tsp. soda, and more.

Yes, Chocolate - Nut Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate - Nut Zucchini Cake

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