Kooking with Ken

Zucchini Chocolate Cake


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I studied a few similar recipes and then made this up. I used pine nuts, but you can use another type of nut or omit the nuts completely. Since there is zucchini in the cake, I justify eating it as a vegetable.

8 ounces butter (cube), softened to room temperature
6 ounces cream cheese, softened to room temperature
3 cups (about two 7 inch) shredded zucchini
1/2 cup nuts (optional) pine nuts, walnuts, or pecans
2 cups all purpose flour
1 1/2 cups white sugar
3/4 cup unsweetened coco powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
4 eggs
1 1/4 cup vegetable oil
2 cups powered sugar
1 teaspoon lemon juice

  1. Set out butter and cream cheese to soften. Shred zucchini and chop nuts.
  2. Preheat oven to 350 df.
  3. Grease and flour a 9x13 inch backing dish.
  4. In a medium bowl, mix together the flour, sugar, cocoa, backing soda, and cinnamon.
  5. Add eggs and oil.
  6. Mix well and fold in the zucchini and nuts until evenly mixed.
  7. Pour into the pan.
  8. Bake 45 to 50 minutes until tester or knife comes out clean.
  9. Cool completely before frosting, about an hour.
  10. While cake is cooling, make frosting. Combine butter, cream cheese, powder sugar, lemon juice. Mix at high speed.
  11. Once cake is cool, frost.
  12. Chill 1 hour after frosting.
  13. Enjoy and refrigerate leftovers.

This page last updated: Monday, 30-Jan-2017 10:56:23 EST

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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...

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