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Chocolate Zucchini Cake – Country Cooking

Chocolate Zucchini Cake - Country Cooking recipe image
This International dessert features Unsifted all-purpose flour 4 lg Eggs, Unsifted self-rising flour 2 teaspoon Vanilla, Unsweetened cocoa powder 3 c Grated zucchini, Salt 1 c Chopped pecans, Baking soda Whipped cream or ice cream. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 2215.8
Dietary: Vegetarian
Description
This International dessert features Unsifted all-purpose flour 4 lg Eggs, Unsifted self-rising flour 2 teaspoon Vanilla, Unsweetened cocoa powder 3 c Grated zucchini, Salt 1 c Chopped pecans, Baking soda Whipped cream or ice cream. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 cups Unsifted all-purpose flour 4 lg Eggs
  • 1 cups Unsifted self-rising flour
  • 2 teaspoons Vanilla
  • 1/2 cups Unsweetened cocoa powder
  • 3 cups Grated zucchini
  • 1 teaspoons Salt
  • 1 cups Chopped pecans
  • 1/4 teaspoons Baking soda Whipped cream or ice cream
  • 3 cups Sugar (opt.)
  • 1 1/2 cups Vegetable oil
Directions
  1. 1
    Heat oven to 350'F.
  2. 2
    Grease and flour 10-inch tube pan.
  3. 3
    In small bowl, combine both flours, the cocoa, salt, and baking soda; set aside.
  4. 4
    In large bowl, with electric mixer on medium speed, beat sugar and oil until combined.
  5. 5
    Add eggs, one at a time, beating well after each addition.
  6. 6
    Beat in vanilla until well blended.
  7. 7
    With mixer on low speed,
  8. 8
    beat a third of flour mixture and 1 1/2 C zucchini into sugar mixture just until combined; repeat with another third of flour mixture and the remaining 1 1/2 C zucchini.
  9. 9
    Beat in remaining flour mixture and pecans just until combined.
  10. 10
    Spread batter evenly in prepared pan.
  11. 11
    Bake cake 1 flour or until cake tester inserted in center comes out clean.
  12. 12
    Cool cake in pan on wire rack 10 minutes.
  13. 13
    Invert onto wire rack; remove pan and cool cake completely.
  14. 14
    If desired, serve with whipped cream or ice cream.
  15. 15
    Country Cooking/Summer/94 Scanned & fixed by Di and Gary

Nutrition Facts

Servings 16

Amount Per Serving
Calories 2215.8kcal
% Daily Value *
Total Fat 96.0g148%
Saturated Fat 16.0g80%
Cholesterol 0.0mg0%
Sodium 4886.7mg204%
Total Carbohydrate 334.2g112%
Dietary Fiber 14.8g60%
Sugars 181.1g
Protein 24.0g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, baking, blending, cake, chocolate, chopped, cocoa, cooking, country, cream, dessert, eggs, flour, grated, ice, international, oil, opt, pecans, powder
Read it online: https://www.chefs-mate.com/recipe/chocolate-zucchini-cake-country-cooking/