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
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.
Leia’s Culinary Treasures