Chocolate Zucchini Cake
Cook time:
Total time:
Serves: 32 servings
Ingredients
- Cake
- ½ cup margarine, softened
- ½ cup vegetable oil or applesauce
- 1¾ cup sugar
- 2 eggs, beaten
- 1 tsp vanilla
- 2 Tbsp SACO Cultured Buttermilk Blend
- 2½ cups all-purpose flour
- 4 Tbsp SACO Premium Cocoa
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- ½ cup water
- 2 cups zucchini, finely chopped
- ⅓ cup Saco Chocolate Chunks (may use more, if desired)
- Frosting
- 3 Tbsp margarine
- 3 Tbsp SACO Premium Cocoa
- 2 cups powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla
Instructions
- Cake
- Preheat oven to 325°F.
- Grease and flour a 13 x 9 inch baking dish.
- In a medium mixing bowl cream together margarine, oil and sugar.
- Stir in eggs and vanilla.
- In a separate bowl combine all dry ingredients and stir into sugar mixture alternately with the water. Use 1 Tbsp of the flour mixture to dust the zucchini and Chocolate Chunks.
- Add zucchini and Saco Chocolate Chunks.
- Pour batter into a prepared pan and bake 40 - 45 minutes until toothpick inserted in center comes out clean.
- Frosting
- In a saucepan, melt butter.
- Stir in Saco Premium Baking Cocoa until dissolved.
- Add confectioners sugar, milk and vanilla. Stir until smooth.
- Add more milk if necessary for desired consistency.
Nutrition Information
Calories: 330 Fat: 13g Saturated fat: 8g Trans fat: 0g Carbohydrates: 53g Sugar: 42g Sodium: 179mg Fiber: 1g Protein: 3g Cholesterol: 55mg
