Side Pannel
Chocolate Zucchini Cake Recipes
Chocolate Zucchini Cake Recipes
- Recipe Submitted by maryjosh on 01/07/2019
Ingredients List
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup dark baking cocoa
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 3/4 cup reduced-fat plain yogurt
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- FROSTING:
- 1 can (5 ounces) evaporated milk
- 1 cup sugar
- 1/4 teaspoon vanilla extract
- 4 ounces unsweetened chocolate, chopped
- 1/4 cup butter, cubed
Directions
Preheat oven to 350°. Grease a 13x9-in. baking pan.
In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini.
Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack.
For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.
In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini.
Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack.
For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
