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Chocolate Zucchini Cake with Coconut Frosting Recipe

Chocolate Zucchini Cake with Coconut Frosting Recipe

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 YIELD: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

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.

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.