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. flour; 2 1/2 tsp. baking powder; 1 tsp. salt; 2 c. sugar; 3/4 tsp. nutmeg; 2 c. grated, unpeeled zucchini; 1/2 c. milk; 1/2 c. unsweetened cocoa; 1 1/2 tsp. baking soda; 3/4 c. shortening; 2 tsp. cinnamon; 3 eggs; 2 tsp. vanilla

Servings: persons

2 1/2 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
2 c. sugar
3/4 tsp. nutmeg
2 c. grated, unpeeled zucchini
1/2 c. milk
1/2 c. unsweetened cocoa
1 1/2 tsp. baking soda
3/4 c. shortening
2 tsp. cinnamon
3 eggs
2 tsp. vanilla

1
Preheat oven to 350u00b0.
2
Grease and flour two 9-inch cake pans or one 9 x 13-inch pan.
3
Mix flour, cocoa, baking powder, baking soda and salt.
4
Set aside.
5
In large bowl, cream shortening, sugar, cinnamon and nutmeg until light.
6
Add eggs and mix well. Stir in zucchini and vanilla; mix well.
7
Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Beat until blended after each addition.
8
Pour batter into pans and bake for 30 minutes or until cake tests done.
9
Let stand for at least 5 minutes before removing from pans.

1241

kcal

Calories

Fat

261

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. flour, 2 1/2 tsp. baking powder, 1 tsp. salt, 2 c. sugar, 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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