Chocolate Zucchini Cake
Add an unexpected zucchini flare to your classic chocolate cake. This recipe is one for the books!
Ingredients
- 2-1/2 cups unsifted flour
- 1/2 cup baking cocoa
- 2-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons grated orange rind
- 2 cups coarsely shredded zucchini
- 1/2 cup reduced fat milk
- 1 cup chopped nuts
- 1/2 cup sifted powdered sugar
Directions
- Preheat oven to 350oF. Grease and flour a 10-inch tube or bundt pan.
- Combine the first 6 ingredients in bowl; set aside.
- Cream butter with sugar until creamy. Add eggs one at a time, beating well
after each addition. Stir in 2 teaspoons vanilla, orange rind and zucchini. - Add dry ingredients alternately with half cup milk, mixing well after each
addition. Fold in nuts. - Pour into prepared pan. Bake at 350oF for about 1hour. Cool in pan for 15
minutes. Remove to wire rack to cool completely. - Sift powdered sugar over cooled cake.
Serves 16.
| Nutrition Facts | |
|---|---|
| Servings per recipe: 16 | |
| Calories: 332 | |
| Calories from fat: 135 | |
| % Daily Value* | |
| Total Fat: 15g | 23% |
| Saturated Fat: 6g | 31% |
| Cholesterol: 58mg | 19% |
| Sodium: 345mg | 14% |
| Carbohydrate: 47g | 16% |
| Dietary Fiber: 2g | 9% |
| Protein: 5g | 9% |
| Vitamin A: | 9% |
| Vitamin C: | 3% |
| Folacin: | 4% |
| Calcium: | 7% |
| Iron: | 10% |
| Potassium: | 4% |
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Modified from original source: Flavor of Nashville, Home Economists in Home and Community, 1996, P.O. Box 50484, Nashville, TN 37205-0484
Barbara Brown, Food Specialist
Oklahoma Cooperative Extension Service