This cake recipe comes from a Hungarian lady l met long time ago...I liked the cake back than, (obviously if I asked for the recipe) and to this day it is still the best zucchini cake recipe I ever tried.
The cake is soft and moist. The rich chocolate taste and the addition of walnuts make this cake tasty and delicious that no one will even think that one of the main ingredients is zucchini.
Perfect for as a snack, a dessert plate or for the lunch bag (it's not too sweet), or can be enjoyed with coffee, as a coffee cake.
It is a fast and easy cake recipe that resembles a coffee cake but it's baked in a pan and cut into squares. For best results use a table top blender (not a hand held one). It makes work more effortless and fast. Wash the zucchini and remove any blemishes before grating. I used the large grater to grated it.
Enjoy!
INGREDIENTS
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
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
DIRECTIONS
In a mixing bowl, beat together butter and sugar until light and creamy.
Add the 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.
In a mixing bowl, beat together butter and sugar until light and creamy.
Add the 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 center 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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