Chocolate Zucchini Cake Recipe

Name: Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar; 1 c. Miracle Whip; 2 c. shredded zucchini; 2 tsp. vanilla; 2 1/2 c. flour; 1/2 c. unsweetened cocoa; 2 1/2 tsp. baking powder; 1 1/2 tsp. baking soda; 1 tsp. salt; 1/3 c. milk; 1 c. chopped nuts

Servings: persons

2 c. sugar
1 c. Miracle Whip
2 c. shredded zucchini
2 tsp. vanilla
2 1/2 c. flour
1/2 c. unsweetened cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1/3 c. milk
1 c. chopped nuts

1
Heat oven to 350u00b0.
2
Beat sugar and dressing at medium speed with electric mixer until smooth.
3
Blend in zucchini and vanilla. Add combined dry ingredients alternately to the milk. Mix well after each addition.
4
Stir in nuts.
5
Pour into greased and floured 12-cup tube pan or 10-inch pan.
6
Bake 55 minutes, or until toothpick inserted comes out clean.
7
Cool in pan 10 minutes, remove cake, cool completely on wire rack.

1122

kcal

Calories

Fat

258

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: 2 c. sugar, 1 c. Miracle Whip, 2 c. shredded zucchini, 2 tsp. vanilla, and more.

Yes, Chocolate 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 Zucchini Cake

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