Chocolate Zucchini Cake with Coconut Frosting Recipe
"Grated zucchini makes this cake really moist, and the topping adds a nice crunch. When zucchini is in season, I shred, measure and freeze it in 2-cup amounts for this favorite recipe. —Lois M Holben, Creal Springs, Illinois..."
INGREDIENTS
•
1/2 cup butter, softened
•
1/2 cup canola oil
•
1-3/4 cups sugar
•
2 eggs
•
1 teaspoon vanilla extract
•
2-1/2 cups all-purpose flour
•
1/4 cup baking cocoa
•
1 teaspoon baking soda
•
1/2 teaspoon baking powder
•
1/2 teaspoon ground cinnamon
•
1/2 teaspoon ground cloves
•
1/2 cup buttermilk
•
2 cups shredded zucchini
•
FROSTING:
•
1 cup flaked coconut
•
6 tablespoons butter, softened
•
2/3 cup packed brown sugar
•
1/2 cup chopped walnuts
•
1/4 cup milk
Comments & Reviews
Just A Pinch Sweepstakes