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Liz's Chocolate Zucchini Cake

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Submitted by phil

YIELD

1 cake

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 473
CUPS ML SUGAR
¾ 177
CUP ML VEGETABLE OIL
3 3
LARGE LARGE EGGS
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 473
CUPS ML ZUCCHINI
shredded
2 ½ 591
½ 118
CUP ML COCOA POWDER
2 ½ 13
TEASPOONS ML BAKING POWDER
1 ½ 7.5
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
½ 118
CUP ML MILK
1 237
CUP ML NUTS
Frosting
6 173.4
OUNCES ML/G CREAM CHEESE
79
CUP ML BUTTER
softened
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
3 ½ 828
CUPS ML POWDERED SUGAR
1 5
TEASPOON ML MILK
¼ 59
CUP ML NUTS
chopped

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 579g (20.4 oz)
Amount per Serving
Calories 2098 43% from fat
 % Daily Value *
Total Fat 100g 154%
Saturated Fat 30g 151%
Trans Fat 0g
Cholesterol 250mg 83%
Sodium 1116mg 46%
Total Carbohydrate 96g 96%
Dietary Fiber 11g 42%
Sugars g
Protein 55g
Vitamin A 29% Vitamin C 18%
Calcium 22% Iron 47%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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