Bake Time
40-45 minYield
12 servingsRating
/rating_off.png "1 Star")
Loading...| 1 1/2 cups ROGERS ALL PURPOSE FLOUR | |
| 1/3 cup cocoa | |
| 2 tsp. baking powder | |
| 1 tsp. baking soda | |
| 1/2 tsp. salt | |
| 1/2 cup butter | |
| 1 1/4 cups brown sugar | |
| 3 eggs | |
| 1 tsp. vanilla | |
| 2 tsp. grated orange rind | |
| 1 1/2 cups coarsely grated zucchini | |
| 1/2 cup chopped walnuts |
Zucchini makes this cake incredibly moist, but all you taste is the chocolate!
| 1. | Preheat oven to 350°F (180°C). |
| 2. | Combine flour, cocoa, baking powder, baking soda and salt; set aside. |
| 3. | Cream together butter and sugar. Beat in eggs, one at a time. Beat in vanilla, orange rind and zucchini. Stir in walnuts. |
| 4. | Add dry ingredients to creamed mixture and stir until ingredients are just blended. Turn batter into two greased 8″ (20 cm) round layer pans. |
| 5. | Bake for 20 – 25 minutes or until top springs back. Remove from pans and cool on wire racks. Frost. |
| 6. | Turn batter into a greased 13″ x 9″ (3.5 L) cake pan. Bake for 40 – 45 minutes or until top springs back. Cool completely and frost. |
| 7. | FROSTING: Beat together the butter, egg and orange rind. Add cocoa and icing sugar and beat. Gradually add milk and beat until frosting reaches spreadable consistency. |
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