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Chocolate Zucchini Cake

Posted by Jasmine Venditti on

Frozen grated zucchini measured out in recipe portions works well for this recipe.  That summer glut of zucchini will never have looked so good.  Just thaw and add. 


180 ml (3/4 c) butter
500 ml (2 c) sugar
3 eggs
10 ml (2 tsp) vanilla
500 ml (2 c) grated zucchini
625 ml (2 ½ c) flour
125 ml (1/2 c) cocoa
12 ml  (2 ½ tsp) baking powder
7 ml (1 ½ tsp) baking soda
5 ml (1 tsp) salt
1 ml (1/4 tsp) nutmeg
5 ml (1 tsp) cinnamon
125 ml (1/2 c) milk
125 ml (1/2 c) chopped nuts

Beat together butter, sugar, eggs and vanilla.  Add grated zucchini. 

Combine flour, cocoa, baking powder, baking soda, salt, nutmeg and cinnamon.

Add to zucchini mixture alternating with milk.  Add nuts.

Bake for one hour at 350 degrees F in a greased and floured bundt  or angel food pan.  Cool upside down. 

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