Chocolate Zucchini Cake With Pineapple Frosting And Coconut Recipe

Name: Chocolate Zucchini Cake With Pineapple Frosting And Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 2 tablespoons cocoa; 1 tablespoon cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups packed shredded zucchini (Skin and all); 1/2 cup unsalted butter, room temp; 1/2 cup vegetable oil; 2 cups sugar; 3 large eggs; 1 teaspoon vanilla; 1 cup dried tart cherry; Frosting; 8 ounces cream cheese, softened; 1/2 cup pineapple preserves (or Zucchini, Pineapple, Ginger Jam Zucchini, Pineapple, Ginger Jam); 1/2 cup coconut

Servings: persons

2 1/2 cups all-purpose flour
2 tablespoons cocoa
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups packed shredded zucchini (Skin and all)
1/2 cup unsalted butter, room temp
1/2 cup vegetable oil
2 cups sugar
3 large eggs
1 teaspoon vanilla
1 cup dried tart cherry
Frosting
8 ounces cream cheese, softened
1/2 cup pineapple preserves (or Zucchini, Pineapple, Ginger Jam Zucchini, Pineapple, Ginger Jam)
1/2 cup coconut

1
Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
2
In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
3
Add zucchini then flour mixture.
4
Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
5
When toothpick inserted into cake cames out clean.
6
In the food processor mix cheese and jam spread on cooled cake.
7
Press coconut into frosting of cake.

1496

kcal

Calories

Fat

176

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 17 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 2 tablespoons cocoa, 1 tablespoon cinnamon, 1 teaspoon baking powder, and more.

Yes, Chocolate Zucchini Cake With Pineapple Frosting And Coconut 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 With Pineapple Frosting And Coconut

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