chocolate zucchinni cake
(1 rating)
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!
(1 rating)
yield
12 -16
prep time
20 Min
cook time
35 Min
method
Bake
Ingredients For chocolate zucchinni cake
-
3 call purpose flour
-
2 cgranulated sugar
-
1/3 ccocoa, unsweetened
-
2 tspbaking soda
-
1 tspsalt
-
2 Tbspwhite vinegar
-
1 Tbsppure vanilla extract
-
3/4 ccanola oil
-
1/2 cwater
-
3 cshredded peeled zucchinni
- ICING
-
1/3 cbutter, softened
-
1/3 ccocoa, unsweetened
-
2 cpowdered sugar
-
1 1/2 tspvanilla extract
-
2 Tbspmilk
How To Make chocolate zucchinni cake
-
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.
-
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)
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chocolate Zucchinni Cake:
ADVERTISEMENT