Zucchini Cake 3 Recipe

  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon Salt
  • 2 cups shredded zucchini, if using frozen zucchini do not drain the water
  • 1/2 cup chopped walnuts (optional)
  • Frosting
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup margarine or butter
  • 2 cups confectioners sugar
  • 1/4 cup milk
  • 1/2 teaspoon Vanilla Extract
Preheat oven to 350°. Grease and flour a 9x13 inch baking pan. In a large bowl mix together the oil, sugar and 2 tsp. vanilla until well blended. Combine the flour, 1/2 C. cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts (if desired). Spread evenly into the prepared pan. Bake for 25-30 minutes in the preheated oven, until the cake springs back when touched gently. To make the frosting, melt together the 6 T. of cocoa and butter or margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 tsp. vanilla. Stir in the cocoa mixture and blend until light and fluffy. Spread over cooled brownies.
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