Chocolate Zucchini Cake with Coconut Frosting
You can never have too many hor d'oeuvre recipes, so give Chocolate Zucchini Cake with Coconut Frosting a try. For 41 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 18g of fat, and a total of 323 calories. This recipe serves 15. Head to the store and pick up butter, brown sugar, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. This recipe from Taste of Home has 101 fans. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 28%. Orange Carrot Zucchini Cake with Coconut Cream Cheese Frosting, Healthy Chocolate Zucchini Cake with Avocado Chocolate Frosting, and Greek Yogurt Chocolate Zucchini Cake with Chocolate Frosting are very similar to this recipe.
Servings: 15
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
1/4 cup baking cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
2/3 cup packed brown sugar
6 tablespoons butter, softened
1/2 cup buttermilk
1/2 cup canola oil
1 cup flaked coconut
2 eggs
2-1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup milk
1-3/4 cups sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
2 cups shredded zucchini
Equipment:
bowl
baking pan
toothpicks
wire rack
Cooking instruction summary:
Directions In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini. Pour into a greased 13-in. x 9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely. Yield: 12-15 servings. Originally published as Chocolate Zucchini Cake in Taste of HomeJune/July 2006, p39 Nutritional Facts 1 serving (1 piece) equals 440 calories, 24 g fat (10 g saturated fat), 58 mg cholesterol, 246 mg sodium, 54 g carbohydrate, 2 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, beat the butter, oil and sugar until smooth.
2. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini.
4. Pour into a greased 13-in. x 9-in. baking pan.
5. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
6. Meanwhile, in a small bowl, combine the frosting ingredients.
7. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.
Nutrition Information:
covered percent of daily need
