Chocolate Zucchini Cake Recipe |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 9 |
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This recipe comes from the Joshua Grindle Inn in Mendocino, California. Ingredients:
3/4 cup butter |
2 cups sugar |
3 eggs |
2 teaspoons vanilla |
1 tablespoon grated orange peel |
2 cups grated raw zucchini |
2 3/4 cups flour |
1/2 cup cocoa |
2 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
1/2 cup low-fat milk |
1 cup chopped walnuts |
1 cup powdered sugar |
1 tablespoon vanilla |
grated orange peel |
lemon juice |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour one bundt pan.
3. Cream butter and slowly add the sugar, beating until smooth.
4. Beat in the eggs and mix thoroughly.
5. Stir in the vanilla, orange peel and grated zucchini and blend well.
6. Mix together the flour, cocoa, baking powder, salt and cinnamon.
7. Add to the zucchini mixture alternately with the milk and beat until thoroughly mixed.
8. Pour batter in prepared pan and bake for 60 minutes, or until a toothpick inserted in center comes out clean.
9. To make glaze, stir vanilla into sugar until a runny paste is formed.
10. Stir in peel and enough juice to make glaze pourable.
11. When cake is completely cooled, turn out of pan onto serving plate and drizzle glaze over the top.
12. Garnish with fresh flowers, if desired.
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