chocolate zucchinni cake
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!
prep time
20 Min
cook time
35 Min
method
Bake
yield
12-16 serving(s)
Ingredients
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1/3 cup cocoa, unsweetened
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons white vinegar
- 1 tablespoon pure vanilla extract
- 3/4 cup canola oil
- 1/2 cup water
- 3 cups shredded peeled zucchinni
- ICING
- 1/3 cup butter, softened
- 1/3 cup cocoa, unsweetened
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons milk
How To Make chocolate zucchinni cake
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Step 1Mix 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.
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Step 2Add 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)
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Step 3Mix icing ingredients and frost cooled cake- we have enjoyed this cake at room temperature and cold from the refridgerator- love it both ways!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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