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Chocolate Zucchini Cake

Course: Cakes
1st Gen Author: Emily Hansen

Ingredients

  • 2 cups sugar
  • 3 eggs
  • 1 cup oil
  • 1 tsp salt
  • 2½ cups flour
  • 1 tsp soda
  • ¼ tsp baking powder
  • 1 tsp vanilla
  • 2 cup grated zucchini you can peel it if you don't want green flecks in it
  • ½ cup milk
  • ½ cup cocoa

Frosting:

  • ½ cup butter
  • 4 tsp cocoa
  • 2 Tbsp milk
  • 1 tsp vanilla
  • 4 cups powdered sugar

Instructions

  • Mix your sugar, eggs, oil, milk, vanilla & cocoa.
  • Blend in all the dry ingredients
  • Add zucchini.
  • Pour into pan and bake at 350° for 30-35 min. for a 9×13 baking pan. If using a jelly roll pan I start checking it after about 15 min.
  • Frost while cake is warm.

Frosting:

  • Mix everything in a bowl until smooth. I usually cut the frosting in half.

Notes

I got this recipe from a friend, Barbara Rogers, who was in her early 70’s and it was her Grandmother’s recipe….so it’s OLD!! I always get rave reviews on this one. It’s especially popular when I pour it into a bundt pan and bake it in a 12″ Dutch Oven. I usually place 12 coals on top and bottom and then just watch it. However it’s equally good baked in either a 9×13 or even a jelly roll pan.