Chocolate Zucchinni Cake

2
Mary Laschinski

By
@mlaschinski

Moist dark chocolate cake w/no eggs. NOBODY even guesses it has zucchinni inside! Icing recipe included.
Great when the zucchinni are too large to use in other recipes!

Rating:

★★★★★ 1 vote

Serves:
12-16
Prep:
20 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • 3 c
    all purpose flour
  • 2 c
    granulated sugar
  • 1/3 c
    cocoa, unsweetened
  • 2 tsp
    baking soda
  • 1 tsp
    salt
  • 2 Tbsp
    white vinegar
  • 1 Tbsp
    pure vanilla extract
  • 3/4 c
    canola oil
  • 1/2 c
    water
  • 3 c
    shredded peeled zucchinni
  • ICING

  • 1/3 c
    butter, softened
  • 1/3 c
    cocoa, unsweetened
  • 2 c
    powdered sugar
  • 1 1/2 tsp
    vanilla extract
  • 2 Tbsp
    milk

How to Make Chocolate Zucchinni Cake

Step-by-Step

  1. Mix dry ingredients in large bowl. Peel and shred zucchinni before adding any wet ingredients.
    I usually use 2 medium sized zucchinni (seeds and all). Larger zucchinni will need seeds removed.
  2. Add wet ingredients in order given. Mixture will be thick.
    Preheat oven to 350- grease a glass 13x9 inch pan
    (zucchinni can react to metal pans. If using metal, please do not store cake in the same pan).
    Bake for 25-35 minutes (use toothpick to test)
  3. Mix icing ingredients and frost cooled cake-
    we have enjoyed this cake at room temperature and cold from the refridgerator- love it both ways!

Printable Recipe Card

About Chocolate Zucchinni Cake

Course/Dish: Cakes Chocolate
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy




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