Whole-Wheat Chocolate-Zucchini Cake | Midwest Living
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Whole-Wheat Chocolate-Zucchini Cake

Whole-Wheat Chocolate-Zucchini Cake

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  • Makes: 12 to 24 servings
  • Prep 40 mins
  • Bake 1 hr

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Ingredients

  • 4 eggs
  • 3 cups granulated sugar
  • 1 1/4 cups cooking oil
  • 1/2 cup light cream or half-and-half
  • 3 cups grated zucchini
  • 3 cups whole-wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped nuts
  • 1 recipe Cream Cheese Frosting (see recipe below)
  • Unsweetened cocoa powder (optional)

Directions

  1. Grease and flour a 13x9x2-inch baking pan; set aside. In a large bowl, beat together eggs, granulated sugar, cooking oil, and cream with an electric mixer on low speed. Add zucchini and beat until mixed.
  2. In another bowl, combine the flour, the 1/4 cup cocoa powder, the baking powder, baking soda, ground cinnamon, and salt. Gradually beat flour mixture into egg mixture. Stir in the nuts.
  3. Turn batter into prepared pan. Bake in a 325 degree F oven for 60 to 70 minutes or until the cake tests done. Let the cake cool in the pan on a wire rack.
  4. Frost cooled cake with Cream Cheese Frosting. Sprinkle frosted cake with additional cocoa powder, if you like. Cut the cake into squares to serve. Makes 12 to 24 servings.

Cream Cheese Frosting

Ingredients

  • 1 3 - ounce package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups sifted powdered sugar

Directions

  1. In a small bowl, beat together cream cheese, butter, and vanilla. Beat in powdered sugar to make a frosting consistency. Makes 1-1/2 cups.

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