Liz's Chocolate Zucchini Cake
Yield
1 cakePrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| ¾ | cup |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
zucchini
shredded |
|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
milk
|
|
| 1 | cup |
nuts
|
|
| Frosting | |||
| 6 | ounces |
cream cheese
|
|
| ⅓ | cup |
butter
softened |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 ½ | cups |
powdered sugar
|
|
| 1 | teaspoon |
milk
|
|
| ¼ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 177 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
zucchini
shredded |
|
| 591 | ml |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
|
|
| 13 | ml |
baking powder
|
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
milk
|
|
| 237 | ml |
nuts
|
|
| Frosting | |||
| 173.4 | ml/g |
cream cheese
|
|
| 79 | ml |
butter
softened |
|
| 7.5 | ml |
vanilla extract
|
|
| 828 | ml |
powdered sugar
|
|
| 5 | ml |
milk
|
|
| 59 | 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.
