chocolate and zucchini cake
(from bradleygirl’s recipe box)
I added the chocolate chunks…just for another layer of chocolate and another dimension of texture to the cake. YUM.
I baked this in a plain tube pan (because I didn’t have a nice bundt pan yet)…next time I definitely would make it in the fancy bundt pan…if for asthetic reasons only.
Source: thedomesticgoddess
Cook time: 60 minutesCategories: cake, chocolate, dessert, zucchini
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons grated orange zest
- 2 cups coarsely shredded zucchini
- 1/2 cup milk
- 1 cup chopped pecans
- 3/4 cup chocolate chunks
Directions
- Preheat the oven to 350°F.
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Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.
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With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
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Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts and chocolate chunks with the last addition.
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Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 1 hour (test at 45 minutes) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
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Drizzle glaze over cake.
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Glaze-Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.