CHOCOLATE ZUCCHINI CAKE

daveb

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and for those friends down under with crops still to be harvested or those with some on hand here is a use for those extra zucchini , a friend took this recipe and made cupcakes last summer for her family get to gather. and in the frosting use the real almond extract not the imitation and do not over do it with the almond extract

CHOCOLATE ZUCCHINI CAKE

INGREDIENTS

4 oz semi sweet chocolate
1/2 cup vegetable oil
1/4 tablespoon instant coffee ( optional but it enhances chocolate flavor when used in small amounts)
1/2 cup butter ( room temp)
2 cups sugar
3 eggs beaten
1 tablespoon vanilla extract
2 cups sifted all purpose unbleached flour
1/3 cup cocoa ( like nestle dry baking coco)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1/3 cup butter milk or sour cream ( makes better cake with the sour cream )
3 cups grated zucchini ( tightly pack in measuring cup )
1/2 cup chopped nuts

preheat oven to 350

melt chocolate in oil over very low heat or double boiler add coffee to oil and dissolve first

cream butter until light , add sugar , eggs, and vanilla and beat well. add chocolate mixer and mix well

sift dry ingredients together stir into batter along with butter milk or sour cream. mix zucchini and nuts in and fold in until well mixed.

this will make 2- 9 inch cake pans , grease and flour pans and bake approx 40 minutes on middle shelf in oven ......... cool frost and pig out
I double recipe and make a large sheet cake pan not sure but i think its 10x 14 or 12 x 16 inch cause single recipe is just not enough

you do not want huge zucchini that way you don't have seeds formed yet or they are tiny if any , something on lines of of 1 1/2 to 2 inches across that looks in size like cucumber works good for size. you can also use summer squash same as you do zucchini
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FROSTING FOR CAKE

1 Teaspoon vanilla
1/4 to 1/2 teaspoon almond extract (this helps to cut sweet taste in most frosting )
3/4 cup butter ( room temp )
8 oz cream cheese ( room temp )
4 cups confectionery sugar

Cream butter and cream cheese together along with extracts until mixture is light and fluffy, slowly add sugar until well blended , slight more sugar may need to be added to get a smooth spreadable frosting depending on temperature and the cream cheese butter thickness.
( again I dbl this recipe for making the large sheet cake if you double cake recipe)
 
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