Spiced Chocolate Zucchini Cake Recipe

Name: Spiced Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. unsifted flour; 1/2 c. unsweetened cocoa; 2 1/2 tsp. baking powder; 1 1/2 tsp. baking soda; 1 tsp. salt; 3/4 c. softened butter; 2 c. sugar; 2 tsp. ground cinnamon; 3/4 tsp. ground nutmeg; 3 eggs; 2 c. grated zucchini; 2 tsp. vanilla extract; 1/2 c. milk

Servings: persons

2 1/2 c. unsifted flour
1/2 c. unsweetened cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3/4 c. softened butter
2 c. sugar
2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
3 eggs
2 c. grated zucchini
2 tsp. vanilla extract
1/2 c. milk

1
Mix flour, cocoa, baking powder, baking soda and salt; set aside.
2
In a large bowl, using electric mixer, cream butter, sugar, cinnamon and nutmeg until light and fluffy.
3
Add eggs; mix well.
4
Stir in zucchini and vanilla.
5
Alternately add dry ingredients with milk, beginning and ending with flour, using one third of the milk at a time.
6
Beat until well blended after each addition.
7
Pour batter in floured and greased pans.
8
Bake until a cake tester inserted into the center comes out clean, about 30 minutes.

1564

kcal

Calories

Fat

262

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 13 ingredients. The key ingredients include: 2 1/2 c. unsifted flour, 1/2 c. unsweetened cocoa, 2 1/2 tsp. baking powder, 1 1/2 tsp. baking soda, and more.

Yes, Spiced 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.

Spiced Chocolate Zucchini Cake

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