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Chocolate Zucchini Cake with Coconut Frosting Recipe
Chocolate Zucchini Cake with Coconut Frosting Recipe photo by Taste of Home

Chocolate Zucchini Cake with Coconut Frosting Recipe

Read Reviews (7)
4.86 7
Publisher Photo
Grated zucchini makes this cake really moist, and the topping adds a nice crunch. When zucchini is in season, I shred, measure and freeze it in 2-cup amounts for this favorite recipe. —Lois M Holben, Creal Springs, Illinois
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 12-15 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup buttermilk
  • 2 cups shredded zucchini
  • FROSTING:
  • 1 cup flaked coconut
  • 6 tablespoons butter, softened
  • 2/3 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/4 cup milk

Nutritional Facts

1 serving (1 piece) equals 440 calories, 24 g fat (10 g saturated fat), 58 mg cholesterol, 246 mg sodium, 54 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini.
  2. Pour into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
  3. Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely. Yield: 12-15 servings.
Originally published as Chocolate Zucchini Cake in Taste of Home June/July 2006, p39

Nutritional Facts

1 serving (1 piece) equals 440 calories, 24 g fat (10 g saturated fat), 58 mg cholesterol, 246 mg sodium, 54 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Chocolate Zucchini Cake with Coconut Frosting(7)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 12, 2012

Loved the frosting; cake was not as moist and flavorful as I was hoping.

MY REVIEW
Reviewed Sep. 27, 2011

this cake is moist and delicious and everybody loves it. my only change would be is to double the topping recipe as it is sooo good and theres just not enough of it!!

MY REVIEW
Reviewed Jul. 25, 2011

Awesome moist Cake!!!! My Husband loved it since he likes German Chocolate cake!

MY REVIEW
Reviewed Jul. 16, 2011

very good! Everyone loved it!

MY REVIEW
Reviewed Sep. 25, 2010

I love this cake & the topping is great.

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