Chocolate Zucchini Cake
By alexscharft
1 Picture
Ingredients
- 2 ½ cups regular all-purpose flour unsifted
- ½ cup cocoa
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup soft butter
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons grated orange peel or 9 drops orange essential oil
- 2 cups coarsely shredded zucchini
- ½ cup milk
- For Glaze:
- 2 cups powdered sugar
- 3 Tablespoons milk
- 1 teaspoon vanilla
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350° F.
Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
With a mixer, beat together the butter and sugar until they are smooth and blended.
Add the eggs, one at a time, to the butter and sugar mixture. Beat well after each egg.
With a spoon, stir in the vanilla, orange peel or essential oil, and zucchini.
Alternately stir the dry ingredients and the milk into the zucchini mixture.
Pour the batter into a greased and flour-dusted 10 inch bundt pan or tube pan.
Bake in the oven for about 50 minutes (test after 45 minutes) or until a wooden pick inserted in the center comes out clean.
Cool in pan 15 minutes; turn out on a wire rack to cool thoroughly.
Drizzle glaze over cooled cake.
Glaze:
Mix together 2 cups powdered sugar, 3 T milk, and 1 t vanilla. Beat with a whisk until smooth.
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