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Chocolate Zucchini Cake with Coconut Frosting

 Chocolate Zucchini Cake with Coconut Frosting
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
12-15 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure 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

Directions

  • 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

2 of 2

Chocolate Zucchini Cake with Coconut Frosting (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
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.