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5
from 1 vote
Ruth's Chocolate Zucchini Cake
Chocolate Zucchini Cake is a revelation. Moist and redolent with cinnamon and zucchini, this chocolate cake makes great use of that prolific summer squash.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
servings
Calories:
638
kcal
Author:
Jessica Fisher
Ingredients
2 ½
cup
unbleached, all-purpose flour
½
cup
unsweetened cocoa powder
2 ½
teaspoon
baking powder
1 ½
teaspoon
baking soda
1
tablespoon
ground cinnamon
1
teaspoon
salt
¾
cup
butter
softened
2
cup
granulated sugar
3
egg
1
zucchini
shredded for 2 cups
2
teaspoon
vanilla extract
½
cup
milk
1
cup
pecans (chopped)
optional
US Customary
-
Metric
Instructions
Preheat the oven to 350 degrees. Grease and flour a bundt cake pan.
In a large mixing bowl, sift together the flour, cocoa, baking powder, baking soda, cinnamon, and salt. Set this aside.
In a second mixing bowl, cream together the butter and sugar. Add the eggs, one at a time. Beat well. Stir in the zucchini and vanilla.
Stir in, alternately, the dry ingredients and the milk, in two additions each. Add nuts, if using.
Spoon the batter into the prepared pan. Bake for 50 minutes to 1 hour.
Cool for 10 minutes on a rack before removing the cake from the pan. Cool the cake completely. Sift over with powdered sugar.
Notes
Cooled cake slices can be wrapped well and frozen for up to 6 weeks.
Nutrition
Calories:
638
kcal
|
Carbohydrates:
87
g
|
Protein:
10
g
|
Fat:
31
g
|
Saturated Fat:
13
g
|
Cholesterol:
109
mg
|
Sodium:
684
mg
|
Potassium:
432
mg
|
Fiber:
5
g
|
Sugar:
52
g
|
Vitamin A:
715
IU
|
Vitamin C:
6
mg
|
Calcium:
123
mg
|
Iron:
2
mg