Home
When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes

Sitemap

Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Chocolate Zucchini Cake Recipe

Chocolate Zucchini Cake Recipe

Chocolate Zucchini Bundt Cake, from Washington State, close up

I am in Montana (raised in Washington State) where zucchini plants seem to grow with supernatural strength. When harvest season comes around people are overloaded with their zucchini crops. We have developed all kinds of creative ways to use it up. Among these are zucchini bread and zucchini cake. Then you have the drop a bag zucchini, which is when no one is looking, give them a bag full.

2 1/2 cups Flour
2 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1 tsp Cinnamon

3/4 cup Soft Margarine
1/2 cup Powdered cocoa
1 3/4 cups Sugar

3 Eggs

2 tsp Vanilla extract
2 tsp Orange peel
2 cups Grated zucchini
1/2 cup Milk
1 cup Chopped nuts (optional)

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ Bundt or 9 x 13
Preheat oven, grease and flour cake pan.

Sift together the first four ingredients, then set aside.
Cream together the margarine, cocoa and sugar.
Add eggs mixing well after each addition. Combine and stir the vanilla, orange peel and zucchini into mixture.
Add dry ingredients alternating with milk, then add chopped nuts if desired. Pour Chocolate Zucchini Cake batter into prepared cake pan and bake.
Cool and drizzle chocolate cake with any glaze.

Serves 12
Nutrition facts:
Serving Size 102 g
Calories 330
Calories from Fat 139
Total Fat 15.4g 24%
Saturated Fat 2.7g 14%
Cholesterol 33mg 11%
Sodium 312mg 13%
Total Carbohydrates 44.8g 15%
Dietary Fiber 2.5g 10%
Sugars 24.7g
Protein 5.9g
Vitamin A 10% • Vitamin C 5% • Calcium 6% • Iron 11%



E-mail This Chocolate Zucchini Cake Recipe to a Friend

User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!