cocoa zucchini cake
(2 RATINGS)
A little different twist on Zucchini bread. For the cholocate lovers in my house and yours.
No Image
prep time
15 Min
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon gound cinnamon
- 3/4 cup butter or margarine
- 2 cups sugar
- 3 large eggs
- 3 cups finely shredded unpeeled zucchini
- 1 cup chopped walnuts
- 2 teaspoons vanilla
- 1/2 cup milk
- CREAM CHEESE FROSTING
- 2 - 3 ounce packages softened cream cheese
- 1/2 cup butter or margarine
- 2 teaspoons vanilla
- 4 cups sifted powdered sugar
How To Make cocoa zucchini cake
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Step 1Grease and lightly flour a 10 inch tube pan. Stir together flour, cocoa powder, baking powder, baking soda, salt and cinnamon. In large mixing bowl beat butter on medium speed of electric mixer about 30 seconds. Add sugar and beat till fluffy.
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Step 2Add eggs, one at a time, beating well on medium speed. Stir in zucchini, nuts, and vanilla. Add dry ingredients and milk alternately to beaten mixture, beating on low speed after each addition.
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Step 3Turn batter into prepared pan. Bake in a 350 oven about 1 hour or till cake tests done. Cool on wire rack 10 minutes. Remove cake from pan and cool thoroughly. Frost with Cream Cheese Frosting.
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Step 4Cream Cheese Frosting: In mixer bowl beat together the cream cheese, butter and vanilla till fluffy. Gradually add 4 cups powdered sugar, beating until smooth.
- 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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