Cake Recipes
Chocolate Zucchini Cake
Yield: 8 servings
Ingredients
Cake
- 3/4 cup butter
- 2 cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons grated orange zest
- 1/2 cup milk
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups shredded zucchini, drained
- 1 cup coarsely chopped pecans or walnuts
Glaze
- 2 cups confectioners' sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F.
Cake
- Cream together butter and sugar in large bowl.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla extract, orange zest, milk, flour cocoa powder, baking powder, baking soda, salt and cinnamon.
- Fold in shredded zucchini and chopped nuts.
- Pour batter into greased and floured 9-inch Bundt pan and bake for 1 hour or until wooden pick inserted in center comes out clean.
- Cool on rack.
- Pour glaze over completely cooled cake.
Glaze
- Combine confectioners' sugar, milk and vanilla extract in small bowl. Stir until well
mixed.