Moist Chocolate Zucchini Cake
The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.
Yield
16 servingsPrep
20 minCook
50 minReady
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ½ | cup |
vegetable oil
|
|
| 1 ¾ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves, ground
|
|
| 1/2 | cup |
buttermilk
|
|
| 2 | cups |
zucchini
shredded |
|
| 1 | cup |
coconut
flaked |
*
|
| 6 | tablespoons |
butter
softened |
|
| ⅔ | cups |
brown sugar
packed |
*
|
| ½ | cup |
walnuts
chopped |
|
| ¼ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 118 | ml |
vegetable oil
|
|
| 414 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
|
|
| 59 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves, ground
|
|
| 118 | ml |
buttermilk
|
|
| 473 | ml |
zucchini
shredded |
|
| 237 | ml |
coconut
flaked |
*
|
| 9E+1 | ml |
butter
softened |
|
| 158 | ml |
brown sugar
packed |
*
|
| 118 | ml |
walnuts
chopped |
|
| 59 | ml |
milk
|
|
Directions
In a large mixing bowl, beat the butter, oil and sugar until smooth.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine flour, cocoa, baking soda, baking powder, cinnamon and cloves; add to batter alternately with buttermilk.
Fold in zucchini.
Pour into greased 13-in. x 9-in. x 2-in. baking pan.
Bake at 325℉ (160℃). for 45 to 50 minutes or until a toothpick comes out clean.
Cool on a wire rack 10 minutes.
Meanwhile, in a bowl.
Combine the frosting ingredients.
Spread over warm cake.
Broil 4 to 6 inches from the heat for 2 to 3 minutes or until golden brown.
Cool completely. Yield: 12 to 15 servings.
See other recipes at: www. havefunbaking. com And check out: www. lovetobakeandcook. blogspot. com
