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 1/2 c. all-purpose flour; 2 1/2 tsp. baking powder; 1 tsp. each salt and cinnamon; 2 c. sugar; 2 tsp. vanilla; 2 c. coarsely shredded zucchini; 1 c. chopped nuts; 1/2 c. cocoa; 1 1/2 tsp. baking soda; 3/4 c. softened butter; 3 eggs; 2 tsp. grated orange peel; 1/2 c. milk; 1 c. chocolate chips

Servings: persons

2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. each salt and cinnamon
2 c. sugar
2 tsp. vanilla
2 c. coarsely shredded zucchini
1 c. chopped nuts
1/2 c. cocoa
1 1/2 tsp. baking soda
3/4 c. softened butter
3 eggs
2 tsp. grated orange peel
1/2 c. milk
1 c. chocolate chips

1
Combine the flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
2
With a rotary mixer, beat together the butter and sugar until they are smoothly blended.
3
Add the eggs, one at a time, beating well after each addition.
4
With a spoon, stir in the vanilla, orange peel and zucchini.
5
Alternately, stir the dry ingredients and the milk into zucchini mixture, including the nuts with the last addition.
6
Pour batter into a greased 9 x 13-inch pan.
7
Bake at 350u00b0 for 50 to 60 minutes or until tests done.
8
Remove from oven and immediately sprinkle with chocolate chips.
9
Spread chips with knife as they melt.

1889

kcal

Calories

Fat

297

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 14 ingredients. The key ingredients include: 2 1/2 c. all-purpose flour, 2 1/2 tsp. baking powder, 1 tsp. each salt and cinnamon, 2 c. sugar, 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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