Chocolate Zucchini Cake with Coconut Frosting

Photo by Taste of Home©

Yield: 12 to 15 Servings

Ingredients:

• 1/2 c. butter, softened
• 1/2 c. canola oil
• 1 3/4 c. sugar
• 2 eggs
• 1 tsp. vanilla extract
• 2 1/2 c. all-purpose flour
• 1/4 c. baking cocoa
• 1 tsp. baking soda
•  1/2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 c. buttermilk
• 2 c. shredded zucchini

Frosting:

• 1 c. flaked coconut
• 6 Tbsp. butter, softened
• 2/3 c. packed brown sugar
• 1/2 c. chopped walnuts
• 1/4 c. milk

Directions:

1. In a large bowl, beat the butter, oil and sugar until smooth.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  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.
2. Pour into a greased 13×9 inch baking pan.  Bake at 325 degrees for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack for 10 minutes.
3. Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4 to 6 inches from heat for 2 to 3 minutes or until golden brown.  Cool completely.

 

Originally published as Chocolate Zucchini Cake in Taste of Home June/July 2006, pg.39

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