The best delicious Zucchini Chocolate Cake Ii recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zucchini Chocolate Cake Ii recipe today!
Hello my friends, this Zucchini Chocolate Cake Ii recipe will not disappoint, I promise! Made with simple ingredients, our Zucchini Chocolate Cake Ii is amazingly delicious, and addictive, everyone will be asking for more Zucchini Chocolate Cake Ii.
What Makes This Zucchini Chocolate Cake Ii Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Zucchini Chocolate Cake Ii.
Ready to make this Zucchini Chocolate Cake Ii Recipe? Let’s do it!
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4 oz Unsweetened chocolate 2 c Flour; Unbleached, Sifted
1/2 c Butter at room temperature 2 ts Baking Soda
1 tb Vanilla Extract 1 ts Salt
3 ea Eggs, beaten 3 c Zucchini; Coarsely Grated
CREAM CHEESE FROSTING
3/4 c Utter, at room temp 4 c Onfectioner’s sugar
1. Melt chocolate and oil over very low heat.
2. Cream butter until light. Add sugar, eggs, and vanilla; beat well.
3. Add melted chocolate to butter mixture and mix well.
4. Sift dry ingredients together, then add them alternately with the
buttermilk to creamed mixture, beating well after each addition.
5. Mix the zucchini and nuts into the batter.
6. Pour batter into 2 greased and floured 9″ pans. Bake in preheated
350 degree oven for 40 minutes or until cake tests done.
Cool completely; frost with whipped cream or other desired frosting.
CREAM CHEESE FROSTING: Cream together the butter and cream cheese
until light and fluffy. Slowly add confectioner’s sugar until well
blended. Use more sugar if necessary, to get a spreading consistency.
Yields
16 servings
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