A great way to use up your garden overproduction of zucchini.

Chocolate Zucchini Cake

Ingredients

• 2 1/2 cups flour
• 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 butter
• 2 cup sugar
• 3 eggs
• 2 teaspoon vanilla
• 2 teaspoons fresh orange zest
• 1/2 cup milk
• 2 cups shredded zucchini
• 1 cup pecans, chopped

Procedure

1. Preheat oven to 350 degrees F. Grease and flour a bundt pan.
2. Mix flour, cocoa, baking powder, baking soda, salt and cinnamon in a bowl. In separate bowl, cream together the butter and sugar until light. Add in eggs one at a time, beating well after each addition. Add in the vanilla and orange zest and zucchini. Add flour alternately with the milk to the zucchini mixture. Stir in the nuts last. Pour batter into prepared pan and bake for 1 hour or until cake tests done. Let sit in cake pan for 10 minutes before turning out onto cooling rack.

Notes

 

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 13, 2020.