Mom’s Chocolate Zucchini Cake
A moist, tender, chocolatey way to use your excess zucchini
Servings Prep Time
16pieces 15minutes
Cook Time Passive Time
35minutes 10minutes
Servings Prep Time
16pieces 15minutes
Cook Time Passive Time
35minutes 10minutes
Ingredients
For the Cake
For the Icing
Instructions
For the Cake
  1. Preheat the oven to 325 and grease a 9 x 13 baking pan.
  2. In a mixer bowl, cream together the sugar and oil. Add the eggs and vanilla extract, and beat well. Fold in the zucchini.
  3. Sift the flour, cocoa powder, baking soda, baking powder, and salt together into a separate bowl.
  4. In alternating thirds, add the dry ingredients and milk to the zucchini mixture, just until well combined. Don’t overmix!
  5. Pour the batter into the baking pan, and bake for approximately 35 minutes, just until done. Check with a skewer or toothpick – if it comes out clean, it’s done.
For the Icing.
  1. Using a mixer on high speed, cream the butter and vanilla.
  2. With the mixer on low speed, add the cocoa powder, and then the powdered sugar slowly, until it starts to combine. Slowly add the evaporated milk, increasing the speed at the end. Beat into a frosty, well, frosting.
  3. When the cake is finished baking, allow to cool for approximately 10 minutes before icing. Icing a warm cake is odd, but be gentle. Some of the icing will melt and absorb into the top of the cake.
  4. Allow to cool completely before serving.
Recipe Notes

Watch this one carefully as it bakes.  I haven’t made it enough times to narrow down the baking time very accurately.

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