Chocolate Zucchini Cake With Broiled Topping

Total Time
Prep 20 mins
Cook 40 mins

This cake was created for "Ready Set Cook Summer 2004" contest.

Ingredients Nutrition


  1. Prepare a 9 x 13 inch pan by greasing it.
  2. Preheat oven to 350 degrees.
  3. To make cake, beat eggs, oil, honey and brown sugar tog.
  4. Mix dry ingredients (baking powder, salt, flour, buckwheat flour and cocoa) and set aside.
  5. Mix tog buttermilk and soda and set aside.
  6. Add zucchini to egg mixture, then add 1/3 of the flour mixture.
  7. Mix the remaining flour mixture and buttermilk alternately into the egg mixture.
  8. Add almond flavoring.
  9. After this is all mixed tog well, pour into prepared cake pan.
  10. Bake at 350 degF for 35- 40 minutes, testing with a tooth pick to see if done, especially in the middle or in the cracks.
  11. While the cake is baking, prepare the topping by melting the butter, then add brown sugar and milk.
  12. After the cake is done remove from oven and spread 1/2 of the topping mixture over the cake, making sure all the cake has topping on it, then sprinkle the sliced almonds over the cake evenly and to taste.
  13. Drizzle the remaining syrup of the almonds on the cake and return to oven.
  14. Broil the cake until it is nicely browned,watching not to burn the topping.
  15. Can be served warm or cold.
  16. Top each serving with some whipped topping, like whipped cream, to taste.
  17. Enjoy!


Most Helpful

Initially, I was only going to give this recipe a 3 or 4 as I made it as my dessert when we had house guests for dinner. Everyone were already pretty full; in fact, nobody wanted dessert at all immediately after finishing our meal--all contest entries! One guest and I decided later in the evening to try a piece of cake and were both rather disappointed. DH ended up trying some the following day and just raved over it. I was just shaking my head as I couldn't understand what all the excitement was about--curiosity got the best of me, so I cut a small piece and gave it another try. It was wonderful after sitting over-night. I definitely recommend making this at least a day before serving; you won't be disappointed!

Cindy Lynn August 10, 2004

This cake turned out really nice, moist and delicious. I love the idea of a broiled topping versus an icing. I had a big problem getting buckwheat flour over here, but my son brought some over to me when he came over from Canada just so I could try out some of these recipes. This recipe is one I will make again, however I will try it out with all plain flour since getting buckwheat flour is a real problem for me. It's a great way to use up the surplus zucchini from my garden as well!

MarieRynr July 16, 2004

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