Chocolate Zucchini Cake............ for all you Zucchini Lovers

There are two recipes here for you to make Chocolate Zucchini cake, both are easy, fast and yummy.Many gardeners love to grow Zucchini in their gardens, because its prolific, low in calories and sodium, but a good source of potassium, phosphorus and vitamin C.

When picked young, it is tender and delicious,they should be used in stir fries, fried or barbecue fingers, frittata, quiche, crustless pies, soups and pickles, when using for pickles they should be picked when small.

But when they have grown too large then you can use them in casseroles, brownies, breads and muffins, in any way that you may have to grate or shredded them. Zucchini can be used without peeling but you should take out the seeds, they also make a great topping for your pasta.

Chocolate Zucchini Cake

  • 1 package any Chocolate Cake Mix
  • 1 tsp Cinnamon
  • 3 large Eggs
  • ½ cup vegetable oil
  • 1 ¼ cups water
  • 1 cup shredded Zucchini
  • ½ cup chopped nuts

    Combine: Cake mix, cinnamon, eggs, oil and water and beat two minutes on medium speed until smooth.

    Fold: in Zucchini and nuts. Pour into greased and floured 10-inch tube pan.Bake at 350F (180C) 50 to 60 minutes or until toothpick comes clean from center of cake.

    Note: Grate zucchini on large side of grater and do not drain.Quick and Easy Baking.

    Zucchini cake from scratch

  • In a mixing bowl: Sift the following ingredients
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp allspice
  • ¼ cup cocoa
  • 2 ½ cups flour

    Cream:

  • ½ cup soft margarine
  • 1 ¾ cups sugar
  • ½ cup vegetable oil
  • 2 eggs
  • ½ cup sour cream
  • 1 tsp vanilla

    Mix Mix well. Then stir in 2 cups grated zucchini. Add flour mixture to zucchini mixture. Spoon into a greased and floured 13x9-inch baking pan.Bake in a 350F oven for 40 to 45 minutes or until knife inserted into center comes out clean.Frost with icing below.

    Frosting

  • ¼ cup margarine or butter
  • 2 tbsp cocoa
  • 6 tbsp milk
  • 2 cups icing sugar

    In a saucepan, heat margarine or butter, cocoa and milk until well blended.Remove from heat and add icing sugar beat well, cool slightly, then frost cake.

    Serve 12-16



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