No Reviews | Be the first to review!
Reviews
You must be logged in to post a review.
- Home
-
Recipes
Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce
A bite-sized fiesta in fritter form. Like a pinata for your mouth.
Lemon Poppy Seed Yogurt Muffins
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
Oatmeal Cookie Pancakes
by Jessica@A Kitchen Addiction
Big, fluffy pancakes that are filled with all of the flavors of an oatmeal raisin cookie!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chef Patrick’s Steak Sauce
I had the pleasure of assisting a chef who taught a great steak cooking class. This steak sauce is one of the recipes he shared with the class and he kindly gave me permission to share it with all of you. Note: this sauce can also be used as a 10-minute marinade.
Veggie Berry Smoothie
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
Savory Ricotta Tart with Rosemary Parmesan Crust
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
Homemade Peanut Butter
by Christina Main (Sweet Lavender Bake Shoppe)
Smooth, creamy, luxurious, and super fast to make, you might slap yourself for not doing this from the get-go. Plus, come on, it’s unprocessed!
Potato Chip Crusted Chicken Tenders with Spicy Ranch Dip
Crispy on the outside, juicy and tender on the inside. These can be made and then flash frozen for a later day!
Shredded Brussels Sprout Salad with Citrus Vinaigrette
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
Vegetable Stir Fry with Peanut Sauce
Healthy vegetable stir fry with Thai peanut sauce for an easy and delicious meal!
- Community
- Blog
- About
Desserts — Cakes
Recipe
Dark Chocolate Zucchini Cake
by Tracy (sugarcrafter) on August 7, 2009 in Cakes, Desserts
Recipe Description
Dark chocolate zucchini cake topped with dark chocolate cream cheese frosting.
Preparation Instructions
NOTE: All the ingredients below the zucchini are for the dark chocolate cream cheese frosting.
Preheat the oven to 350 degrees. Mix together the flour, baking soda, baking powder, dark cocoa, salt, cinnamon, and nutmeg.
In a different bowl, cream the butter and sugar. The mixture will be crumbly. Add in the eggs one at a time, mixing after each addition. Stir in the vanilla extract, lemon extract, and zucchini.
Mix the dry ingredients and buttermilk in with the zucchini mix, and stir until well-combined.
Grease a 9×13″ cake pan, and then pour in the batter. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
In the meantime, make the frosting. In a medium bowl, cream the butter and cream cheese. Add in the powdered sugar, and then the vanilla and dark cocoa. Beat well.
Frost the cake once it has cooled completely. Store leftovers covered in the refrigerator.
Ingredients
- FOR THE CAKE BATTER:
- 2-½ cups All-purpose Flour
- 2-½ teaspoons Baking Powder
- 1-½ teaspoon Baking Soda
- ½ cups Dark Cocoa
- ½ teaspoons Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 12 Tablespoons Butter
- 1-½ cup Granulated Sugar
- 3 whole Eggs, Lightly Beaten
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Lemon Extract
- 2 cups Zucchini, Shredded
- ½ cups Buttermilk
- _____
- FOR THE DARK CHOCOLATE FROSTING
- 8 ounces, weight Cream Cheese
- ¼ cups Butter
- 1-⅓ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- ¼ cups Dark Cocoa
Related Recipes
Carrot Cake
by Daphne @ VeggieStyle with Daphne and filed in Cakes, Desserts
Healthy version of carrot cake made with brown rice flour and sweetened with agave syrup.
Sticky Gingerbread and Orange Cake
by W. SAUCE and filed in Cakes, Desserts
Sweet and spicy. A deliciously moist cake that goes perfectly with afternoon tea.
Blueberry Banana Bundt
by Veronica @ My Catholic Kitchen and filed in Cakes, Desserts
This bundt plays double duty for breakfast and dessert.
Rocky Road Cake
by farmerswife518 and filed in Cakes, Desserts
A deliciously gooey twist on Pioneer Woman’s Chocolate Sheet Cake … Need I say more?
Coffee Ice Cream Cake
by cheesypennies and filed in Cakes, Desserts
Moist, tender, easy and utterly delicious. The secret ingredient? Coffee ice cream!
Friends of Tasty Kitchen
Meet Nancy
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Meet Heather
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
© Copyright 2006-2013, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
15 Comments | Be the first to comment!
Comments
iamcaressa on 8.7.2009
Looks great!!
Amy Locurto on 8.7.2009
WOW! Never heard of this… sounds wonderful:-)
deme7 on 8.7.2009
Oh My that looks like a good way to use up my zucchini.
cmcdon24 on 8.7.2009
Delicious!!!!
hippiemama on 8.7.2009
YAY for a zuke recipe that’s not bread! I have tons of zucchini to use up…BUT it’s in the freezer
Will previously frozen work for this? Should I leave try to wring out the water, or leave it?
lisamc on 8.7.2009
Man oh man, used to have a recipe like this years ago and lost track of it…this looks alot like and it was WUNDERFUL…Will try Sat!
coolswimgirl on 8.7.2009
Zucchini…cake? I would have never thought! Sounds delish!
Tracy (sugarcrafter) on 8.8.2009
hippiemama, I’ve never tried it before with frozen zucchini, but I can’t imagine it would be too different. I’d say strain it if it seems like there is excess water, otherwise leave it. Enjoy!
sandyfl on 8.8.2009
Make this cake today! I did, and it’s amazing!
estherscooking on 8.10.2009
I made this the other evening, and it was very good! Served it to a crowd that included children. Several asked about the little bits of green they found, but all enjoyed it with frozen yogurt on top. The cake got a bit dry for me, so next time I’ll bake it 35 min instead of 40.
You must be logged in to post a comment.