food for thought

by michelle

chocolate zucchini cake

with 2 comments

My sister told me about this cake after making it for my niece’s birthday. It’s very chocolatey, very moist and keeps extremely well. Drizzle with chocolate ganache for added decadence.

chocolate-zucchini-cake

Preheat oven to 180℃ (350℉). Grease and flour a Kugelhupf pan. In a medium bowl stir together 2 cups of all purpose flour, 2 cups of white sugar, ¾ of a cup of good quality unsweetened cocoa, 2 teaspoons of baking soda, 1 teaspoon of baking powder, ½ a teaspoon of salt and 1 teaspoon of ground cinnamon. Add 4 eggs and 1½ cups of vegetable oil. Fold in  ¾ of a cup of chopped walnuts and 3 cups of grated zucchini. Pour into the prepared pan and bake for 50 to 60 minutes or until the cake tests clean.

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Written by michelle picker

July 15, 2013 at 6:31 am

2 Responses

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  1. G’day! Love the flavor combination, true!
    I might have to put this recipe on my list to do! Thank you!
    Cheers! Joanne
    Now on FB too http://www.facebook.com/whatsonthelist

  2. Wow! I have made zucchini bread, but this cake looks awesome!

    christykennard

    July 15, 2013 at 6:45 am


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