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. all-purpose flour; 1 1/2 tsp. baking powder; 1 tsp. soda; 1 tsp. salt; 4 eggs; 3 c. sugar; 1 1/2 c. salad oil; 3 c. finely grated zucchini; 1 c. chopped nuts

Servings: persons

1
Melt chocolate over hot water.
2
Sift flour with baking powder, soda and salt.
3
Beat eggs until thick and light; gradually add sugar, 1/4 cup at a time, beating after each addition.
4
Add salad oil and cooled chocolate; beat until well blended.
5
At low speed, add dry ingredients until smooth.
6
Add grated zucchini and nuts with wooden spoon.
7
Stir until well combined.
8
Pour into well-greased and floured 10-inch tube pan.
9
Bake for 1 hour and 15 minutes in 350u00b0 oven.

2732

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 10 ingredients. The key ingredients include: 3 sq. unsweetened chocolate, 3 c. all-purpose 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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