Chocolate Zucchini Cake

READY IN: 1hr 20mins
Recipe by opal Fitzgerald

Chocolate Zucchini Cake

Top Review by JFitz

I have tried different recipes and found that this one is the best! I took another recommendation and used a 9x13" pan using 1/2 cream cheese and 1/2 can of chocolate frosting and everyone really loved the cake. The only difference I made was using the remaining batter and putting it into a loaf pan which I froze to bring out at a later date for Choc. Zucchini loaf. Thanks for a great recipe!

Ingredients Nutrition

Directions

  1. In a large bowl, beat eggs until fluffy.
  2. Add sugar gradually, beating until mixture is thick and lemon-colored.
  3. Beat in vanilla and butter.
  4. Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk.
  5. Beat until smooth.
  6. Fold in zucchini and walnuts.
  7. Divide batter into four greased and floured 8 or 9-in. round pans.
  8. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed.
  9. Cool in pans 10 minutes; remove to wire wracks and cool completely.
  10. For frosting, beat all ingredients in a large bowl until creamy.
  11. Frost between layers and on sides and top of cake.

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