Chocolate Zucchini Cake Recipe

By Effimiya

Ingredients

• FROSTING:
• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1-3/4 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup buttermilk
• 2 cups shredded zucchini
• 1 cup flaked coconut
• 6 tablespoons butter, softened
• 2/3 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/4 cup milk

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely. Yield: 12-15 servings.