If you have never had zucchini cake, this is definitely a cake I recommend trying. And no – we promise!- you can’t taste the zucchini. It really just makes the cake so much more moist and delicious.
This eggless Rich and Moist Zucchini Cake is my new favorite way to eat vegetables. The zucchini makes the cake so moist, you would never even know there is a vegetable in it.
My mother-in-law used to make this for my husband when he was growing up and he requested that I make it. It was a huge hit.
Rісh and Moist Zucchini Cаkе
10 min Prер Tіmе
30 min Cооk Tіmе
40 min Tоtаl Tіmе
- 1/2 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1/2 cup chopped walnuts (optional- I didn’t use any)
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup margarine
- 2 cups confectioners’ sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts (optional). Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched.
Melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake before cutting.
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