Chocolate Zucchini Cake with Coconut Frosting

Name: Chocolate Zucchini Cake with Coconut Frosting
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 15
Cuisine: Global
Ingredients: 59 milliliters baking cocoa; 1 teaspoons baking powder; 1 teaspoon baking soda; 158 milliliters packed brown sugar; 6 Tbsps butter, softened; 118 milliliters buttermilk; 118 milliliters canola oil; 237 milliliters flaked coconut; 2 eggs; 591 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 1 teaspoons ground cloves; 59 milliliters milk; 414 milliliters sugar; 1 teaspoon vanilla extract; 118 milliliters chopped walnuts; 473 milliliters shredded zucchini

Chocolate Zucchini Cake with Coconut Frosting requires approximately 1 hour and 10 minutes from start to finish. This recipe makes 15 servings with 342 calories, 5g of protein, and 14g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires coconut, ground cloves, zucchini, and brown sugar. It works well as a very reasonably priced dessert. 101 person have tried and liked this recipe. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

In a large bowl, beat the butter, oil and sugar until smooth.

Ingredients you will need

Butter

Sugar

Cooking Oil

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Ingredients you will need

Vanilla

Egg

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.

Ingredients you will need

Baking Soda

Buttermilk

Cinnamon

Zucchini

Clove

Cocoa Powder

All Purpose Flour

Pour into a greased 13-in. x 9-in. baking pan.

Equipment you will use

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.

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Toothpicks

Wire Rack

Oven

Meanwhile, in a small bowl, combine the frosting ingredients.

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Frosting

Equipment you will use

Bowl

Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.

Ingredients you will need

Spread

Equipment

Ingredients

Servings:

59milliliters

baking cocoa 1teaspoons

baking powder 1teaspoon

baking soda 158milliliters

packed brown sugar 6Tbsps

butter, softened 118milliliters

buttermilk 118milliliters

canola oil 237milliliters

flaked coconut 2

eggs 591milliliters

all-purpose flour 1teaspoons

ground cinnamon 1teaspoons

ground cloves 59milliliters

milk 414milliliters

sugar 1teaspoon

vanilla extract 118milliliters

chopped walnuts 473milliliters

shredded zucchini

Recommended wine: Cream Sherry, Port, Moscato Dasti

Chocolate Zucchini Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.