Description

Enjoy making this moist fudgy chocolate zucchini cake recipe that makes good use of chocolate and zucchini. You can use chocolate frosting for topping or you can top this cake with cream cheese, both taste very good.

Ingredients

2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup soft butter

2 cups sugar

3 eggs

2 teaspoons vanilla

2 teaspoons grated orange peel

2 cups coarsely shredded zucchini

1/2 cup milk

1 cup chopped walnuts or pecans

Glaze (directions follow)

When I first opened Clotilde Dusoulier's marvelous Chocolate and Zucchini website, I wondered, "How superb, the ingredients of my super favorite cake!" My granny taught me all baking when I was 13, and later when in high school she taught me a recipe published in the Sunset Magazine for Chocolate and Zucchini Cake. Being exploratory and knowing how fine zucchini bread tastes, I attempted to bake this cake, and it really became my favorite - the standard against which all future chocolate cakes were measured. The major difference between this and other cakes of this class is its sogginess. The zucchini soaks up the cocoa carrying the full flavor of chocolate, but without the heaviness of some other cocoa cakes.

Recipe

Preheat the oven to 350°F.

1 Mix the flour, cocoa, salt, cinnamon, baking powder, and soda; put aside.

2 With a beater, beat together the margarine and the sugar until they are slickly blended. Include the eggs to the butter and sugar batter one at a time, mixing well after each addition. With a spatula, mix in the vanilla, orange peel, with zucchini.

3 Alternately mix the dry ingredients with the milk into the zucchini batter, adding the nuts with the last addition.

4 Pour the mixture into an oily and flour-dusted 10-inch bundt pan. Then you’ll bake in the oven for almost 50 minutes (you should test at 45 minutes!) or until a tooth pick slotted in the middle comes out clean. Let it set and cool in pan for almost 15 minutes; turn out on wire rack to set thoroughly.

5 now you can drizzle glaze over cake.

Glaze: add together 2 cups of icing sugar, with 3 Tablespoons milk, and 1 teaspoon vanilla. Mix with beater until smooth.

Now you can cut the Chocolate Zucchini Cake in thin slices to serve. This recipe of Chocolate Zucchini Cake makes 10-12 servings.