January 15, 2014

Chocolate Zucchini Cake

This cake recipe comes from a Hungarian lady l met long time ago...I liked the cake than, (obviously if I asked for the recipe) and to this day it is still the best zucchini cake recipe I ever tried.
Moist cake, a blend of rich chocolate taste and walnuts makes for delicious cake squares, even you won’t be able to tell that one of the main ingredients is zucchini.
It is a fast and easy cake recipe. For best results use a table top blender (not a hand held one). It make work more effortless and fast. Wash the zucchini and remove any blemishes before grating. I used the large grater to grated it.



1 cup butter or margarine (at room temperature)
1 cup coconut sugar
1/4 cup coconut oil 
2 eggs
1 tsp. vanilla extract
1/2 cup milk
1– 4 oz. pkg. (113 gr.) Jell-O instant chocolate pudding
4 tbsp. cocoa
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
2 cups grated, unpeeled zucchini
2-1/2 cup flour
1 cup chopped walnuts + 1/4 cup, for topping

In a mixing bowl, beat together butter and sugar until light and creamy.


Add coconut oil and mix to blend. With the mixer running, add eggs, one at a time beating after each addition.

Beat in vanilla, milk, chocolate pudding, cocoa, baking soda, baking powder, and cinnamon.


Stir in grated zucchini, flour and 1 cup of walnuts.

The batter will be quite thick and heavy.


Spread into a greased and floured 9-inch by 13-inch baking pan. (I like to use a glass pan to see how is baking). Smooth top with a spatula.

Sprinkle remaining 1/4 cup of walnuts on top of batter.


Bake in preheated oven at 350° F for 40 minutes or until toothpick inserted in the centre comes out clean.


Remove pan from oven and let cool before slicing.

To serve cut into squares.
Happy Baking!
Leia’s Culinary Treasures

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