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Chocolate-Zucchini Cake

This tasty chocolate-zucchini cake is a wonderful way to use up a bountiful zucchini harvest. The grated zucchini not only adds a boost of nutrition to this dessert, but also keeps the cake extra-moist.

Southern Living AUGUST 2002

  • Yield: 8 to 10 servings

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 3 cups granulated sugar
  • 3 (1-ounce) unsweetened chocolate baking squares, melted
  • 1 1/2 cups vegetable oil
  • 3 cups grated zucchini (about 5)
  • 1 cup pecans, chopped
  • Powdered sugar

Preparation

Combine first 4 ingredients.

Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.

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Chocolate-Zucchini Cake recipe

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