Liz's Chocolate Zucchini Cake
Submitted by phil
Moist chocolate zucchini bundt cake with cream cheese frosting hides two cups of shredded zucchini in every tender, cocoa-rich slice.
YIELD
1 cakePREP
10 minCOOK
1 hrsREADY
1 hrsGot a garden overrun with baseball bat-sized zucchini? This cake is your delicious solution.
Two cups of shredded zucchini disappear into the batter, adding incredible moisture without any vegetable flavor.
The cocoa powder and cinnamon create a deep, almost brownie-like richness, while the cream cheese frosting adds tangy sweetness.
No one will guess there’s a vegetable hiding in here until you tell them, and even then, they’ll keep reaching for another slice.
Kitchen Tips
- No need to squeeze water from the zucchini: that moisture keeps the cake tender for days
- Use room temperature eggs and oil for the smoothest batter
- The cake actually improves on day two as flavors meld together
Ingredients
Directions
In large bowl, beat sugar, oil and eggs.
Add vanilla and zucchini.
Mix dry ingredients together.
Add alternately with milk to zucchini mixture.
Blend well.
Pour into a 10-inch tube or Bundt pan. Bake 50 to 60 minutes at 350℉ (180℃).
Allow to stand 10 minutes, then remove from pan.
Frosting.
Beat cream cheese, butter and vanilla in bowl. Add confectioners’ sugar and milk; mix until creamy. Spread on cooled cake. Sprinkle with nuts.
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