Chocolate Zucchini Cake
"Zucchini makes this cake very moist. I frosted with chocolate frosting and made one large cake pan instead of 2 loaves. In place of the chocolate chips I used a Hershey's bar. You'll love how easy this comes together--just like a quick bread. Recipe courtesy of Debbie Macomber's Cedar Cove Cookbook. YUM! If you do make 2 loaves, you can always wrap one in plastic and foil and freeze. It will keep for up to a month. Serving size is estimated."
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
2 9x5 inch loaves
- Serves:
- 24
ingredients
- 3 large eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 cups zucchini, grated (about 2 medium zucchini)
- 2 1⁄3 cups all-purpose flour
- 1⁄3 cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1⁄2 cup walnuts (chopped) or 1/2 cup pecans (chopped)
- 1⁄2 cup semi-sweet chocolate chips
directions
- Preheat oven to 350.
- Lightly coat two 9x5 inch loaf pans with cooking spray.
- In a medium bowl, whisk eggs, oil, sugar, vanilla, and zucchini until blended.
- In a large bowl, combine flour, cocoa, baking soda, cinnamon, salt, and baking powder.
- Fold the zucchini mix into dry ingredients just until combined.
- Stir in nuts and chocolate chips.
- Divide the batter between the prepared loaf pans.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
- Allow to cool 10 minutes in the pans, then turn out onto wire racks to cool completely.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
