Chocolate Zucchini Cake Recipe

Name: Chocolate Zucchini Cake
Yield: 4 servings
Cuisine: American
Ingredients: 2 c. sugar; 2 c. shredded zucchini; 2 1/2 c. flour; 2 1/2 tsp. Calumet baking powder; 1 1/2 tsp. baking soda; 1/3 c. milk; 2 c. powdered sugar; 1 tsp. vanilla; 1 c. Miracle Whip; 2 tsp. vanilla; 1/2 c. unsweetened cocoa; 1 tsp. salt; 1 tsp. ground cinnamon; 1 c. chopped walnuts; 3 Tbsp. milk

Servings: persons

2 c. sugar
2 c. shredded zucchini
2 1/2 c. flour
2 1/2 tsp. Calumet baking powder
1 1/2 tsp. baking soda
1/3 c. milk
2 c. powdered sugar
1 tsp. vanilla
1 c. Miracle Whip
2 tsp. vanilla
1/2 c. unsweetened cocoa
1 tsp. salt
1 tsp. ground cinnamon
1 c. chopped walnuts
3 Tbsp. milk

1
Cake:
2
Heat oven to 350u00b0.
3
Beat sugar and dressing at medium speed with electric mixer until smooth.
4
Blend in zucchini and vanilla.
5
Add combined dry ingredients alternately with milk, mixing well.
6
Stir in walnuts.
7
Pour into greased 12 cup fluted tube pan or 10-inch tube pan.
8
Bake 55 minutes.
9
Cool in pan 10 minutes.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 2 c. sugar, 2 c. shredded zucchini, 2 1/2 c. flour, 2 1/2 tsp. Calumet baking powder, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Zucchini Cake

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