Ingredients Jump to Instructions ↓

  1. 2 1/2 cups regular all-purpose flour, unsifted

  2. 1/2 cup cocoa

  3. 2 1/2 teaspoons baking powder

  4. 1 1/2 teaspoons baking soda

  5. 1 teaspoon salt

  6. 1 teaspoon cinnamon

  7. 3/4 cup soft butter

  8. 2 cups sugar

  9. 3 eggs

  10. 2 teaspoons vanilla

  11. 2 teaspoons grated orange peel

  12. 2 cups coarsely shredded zucchini

  13. 1/2 cup milk

  14. 1 cup chopped walnuts or pecans

  15. Glaze (directions follow)

  16. When I first opened Clotilde Dusoulier's marvelous Chocolate and Zucchini website, I wondered, "How superb, the ingredients of my super favorite cake!" My granny taught me all baking when I was 13, and later when in high school she taught me a recipe published in the Sunset Magazine for Chocolate and Zucchini CakeBeing exploratory and knowing how fine zucchini bread tastes, I attempted to bake this cake, and it really became my favorite - the standard against which all future chocolate cakes were measured. The major difference between this and other cakes of this class is its sogginess. The zucchini soaks up the cocoa carrying the full flavor of chocolate , but without the heaviness of some other cocoa cakes.


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