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Chocolate Zucchini Cake

Chocolate Zucchini Cake
[1]
Print Recipe
Many of us are overrun with zucchini in summer. What better way to use up some of the summer squash than to make them into a cake? Moist and dense this cake is simple and rich in flavor. The use of Roma or Pero - coffee substitutes made from roasted grains - adds a hint of mocha flavor.
Prep Time
15- 20 minutes
Cook Time
50 minutes
Prep Time
15- 20 minutes
Cook Time
50 minutes
Chocolate Zucchini Cake
[1]
Print Recipe
Many of us are overrun with zucchini in summer. What better way to use up some of the summer squash than to make them into a cake? Moist and dense this cake is simple and rich in flavor. The use of Roma or Pero - coffee substitutes made from roasted grains - adds a hint of mocha flavor.
Prep Time
15- 20 minutes
Cook Time
50 minutes
Prep Time
15- 20 minutes
Cook Time
50 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs, milk and oil and mix well.
  2. Fold in zucchini until they are evenly distributed. Pour into the prepared pan. Bake for 50 - 55 minutes or until a knife inserted into the center comes out clean.
  3. Serve warm with fresh berries and cream or cool completely and frost with your frosting of choice.
Recipe Notes

Nutritional highlights - Zucchini moisten yin that is depleted during Summer's heat. The cake is sweet, nourishing the Earth element and nutrient dense with protein from the eggs.

Primary season - Summer [17] and Late Summer [18]

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