Name: Chocolate Zucchini Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: For the cake: -; 2 1/2 cups regular all-purpose flour, unsifted -; 1/2 cup natural, unsweetened cocoa -; 2 1/2 teaspoons baking powder -; 1 1/2 teaspoons baking soda -; 1 teaspoon salt -; 1 teaspoon cinnamon -; 3/4 cup soft butter -; 1 cup white granulated sugar -; 1 cup brown sugar -; 3 eggs, room temperature -; 2 teaspoons vanilla extract -; 2 teaspoons grated orange peel -; 3 cups coarsely shredded zucchini (from about 1 pound of zucchini, or 3 medium zucchini) -; 1/2 cup milk -; 1 cup chopped walnuts or pecans -; Glaze (directions follow) -; For the glaze: -; 2 cups powdered sugar -; 3 tablespoons milk -; 1 teaspoon vanilla extract -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Zucchini Cake

1. For the cake: -

2. 2 1/2 cups regular all-purpose flour, unsifted -

3. 1/2 cup natural, unsweetened cocoa -

4. 2 1/2 teaspoons baking powder -

5. 1 1/2 teaspoons baking soda -

6. 1 teaspoon salt -

7. 1 teaspoon cinnamon -

8. 3/4 cup soft butter -

9. 1 cup white granulated sugar -

10. 1 cup brown sugar -

11. 3 eggs, room temperature -

12. 2 teaspoons vanilla extract -

13. 2 teaspoons grated orange peel -

14. 3 cups coarsely shredded zucchini (from about 1 pound of zucchini, or 3 medium zucchini) -

15. 1/2 cup milk -

16. 1 cup chopped walnuts or pecans -

17. Glaze (directions follow) -

18. For the glaze: -

19. 2 cups powdered sugar -

20. 3 tablespoons milk -

21. 1 teaspoon vanilla extract -

How to cook deliciously - Chocolate Zucchini Cake

1. Stage

Preheat the oven to 350°F (175°C).

2. Stage

Drain the shredded zucchini: Set the shredded zucchini to drain in a sieve over a bowl. If no moisture drains out and the zucchini feels dry, sprinkle some water over it and let the excess drain.

3. Stage

Whisk together dry ingredients: Vigorously whisk together the flour, cocoa, baking powder, soda, salt, and cinnamon in a bow, and set aside.

4. Stage

Mix wet ingredients: With a mixer, beat together the butter and the sugars until smooth. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a wooden spoon, stir in the vanilla, orange peel, and zucchini.

5. Stage

Mix dry with wet ingredients to make batter: Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

6. Stage

Prep the pan and add the batter: Spray the inside of a 10-inch bundt pan or tube pan lightly with cooking spray (or grease with butter). Wipe off the excess. Pour in the batter and use a rubber spatula to level the top of the batter.

7. Stage

Bake: Bake in the oven at 350°F (175°C) for about 50-55 minutes or until a wooden pick inserted in the center comes out clean (test at 45 min). Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

8. Stage

Make the glaze: Make the glaze by mixing together the glaze ingredients. You can easily do this by hand with a whisk or a spoon. If the glaze is too runny, add some more powdered sugar. If too thick, add more milk. Drizzle over the cake and serve. * The original recipe in Sunset Magazine called for 2 cups of white sugar instead of half white half brown, and 2 cups of zucchini instead of 3.