Chocolate Zucchini Cake With Broiled Topping

"This cake was created for "Ready Set Cook Summer 2004" contest."
photo by a user photo by a user
Ready In:
1 9x13 inch pan




  • Prepare a 9 x 13 inch pan by greasing it.
  • Preheat oven to 350 degrees.
  • To make cake, beat eggs, oil, honey and brown sugar tog.
  • Mix dry ingredients (baking powder, salt, flour, buckwheat flour and cocoa) and set aside.
  • Mix tog buttermilk and soda and set aside.
  • Add zucchini to egg mixture, then add 1/3 of the flour mixture.
  • Mix the remaining flour mixture and buttermilk alternately into the egg mixture.
  • Add almond flavoring.
  • After this is all mixed tog well, pour into prepared cake pan.
  • 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.
  • While the cake is baking, prepare the topping by melting the butter, then add brown sugar and milk.
  • 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.
  • Drizzle the remaining syrup of the almonds on the cake and return to oven.
  • Broil the cake until it is nicely browned,watching not to burn the topping.
  • Can be served warm or cold.
  • Top each serving with some whipped topping, like whipped cream, to taste.
  • Enjoy!

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  1. 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!
  2. 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!


I've lived in Winnipeg for the past 25 years. I enjoy counted cross stitch, quilting, travelling and gardening in summer.I love garage saling and shopping in general. I also enjoy cooking and baking and trying new recipes. I really enjoy this website.
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