cocoa zucchini cake
(2 ratings)
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A little different twist on Zucchini bread. For the cholocate lovers in my house and yours.
(2 ratings)
yield
12 serving(s)
prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For cocoa zucchini cake
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2 1/2 call purpose flour
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1/2 cunsweetened cocoa powder
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2 1/2 tspbaking powder
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1 1/2 tspbaking soda
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1 tspsalt
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1 tspgound cinnamon
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3/4 cbutter or margarine
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2 csugar
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3 lgeggs
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3 cfinely shredded unpeeled zucchini
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1 cchopped walnuts
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2 tspvanilla
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1/2 cmilk
- CREAM CHEESE FROSTING
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23 ounce packages softened cream cheese
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1/2 cbutter or margarine
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2 tspvanilla
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4 csifted powdered sugar
How To Make cocoa zucchini cake
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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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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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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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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! 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!
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