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My Zucchini Runneth Over. This cake may sound odd, but it's really, really good. The zucchini gives it a slightly "coconut" texture, without the coconut taste. Even my non-cake-eating husband likes it.
Ingredients
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 cup butter
- 2 cups sugar
- 3 eggs, beaten
- 2 tsp vanilla
- 1/2 cup milk
- 3 cups grated zucchini
- 1 Tbsp orange zest
- 1 cup chopped walnuts (optional)
- 1 1/4 cups powdered sugar
- 1/4 cup orange juice
- 1 tsp vanilla
You can hide zucchini anywhere!
Preheat oven to 350 degrees. Grease and flour regular bundt pant.
In a medium bowl, combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beat well. Add 1 tsp vanilla and the milk, beat well. Stir in the dry ingredients, mix until well blended. Fold in zucchini, zest, and nuts (if desired.)
Pour into prepared bundt pan. Bake for 50-60 minutes until a toothpick inserted halfway between the edge and the center comes out clean. Allow to cool.
You Have a Glazed Look In Your Eye
When cake is cool, invert onto a serving dish. In a small bowl, combine the powdered sugar, orange juice, and 1 tsp vanilla until smooth and it drizzles easily. Pour glaze over the cake.
Notes and Hints and Stuff
- I Don't Have a Bundt Pan
I have never tried this in a non-bundt pan, but see no reason it shouldn't
work. Do pay more attention to the cooking, though, it will probably be a
different timing than this recipe gives.
- More Orange!
I also added about 2 tablespoons of orange juice to the batter. Lots of moistness and orangey goodness!
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