Chocolate Zucchini Cake IV

SUBMITTED BY: JEANROSE

"A delightful moist chocolate cake made with zucchini. top with Cream Cheese Frosting."

PREP TIME	15 Min
COOK TIME	55 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch pan

USMETRIC

About scaling and conversions

INGREDIENTS

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsweetened cocoa powder
1/2 cup butter
1/4 cup vegetable oil
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
2 cups shredded zucchini
1/4 cup milk

READ REVIEWS (4)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 15, 2003 by REDTOOTSIEMOM

This cake tasted fine but I have had moister zucchini cakes. I also almost forgot to add the cocoa because it was in the list of ingredients but not in the instructions.

5 users found this review helpful

Reviewed on Sep. 15, 2005 by Laurie

Should be in the Top 10, in my opinion ! As promised, delicious, rich and moist. Willingly accepts another 1/2 cup zucchini when the garden is bountiful ! I use a Bundt pan, and substitute an icing sugar/milk mixture to drizzle over the top when almost cool. A chocolate lover's fantasy come true. Starting to salivate just thinking about it !

2 users found this review helpful