Esta es una exhibición prevé de cómo se va ver la receta de 'Cocoa Zucchini Cake' imprimido.

Receta Cocoa Zucchini Cake
by Robyn Savoie

Cocoa Zucchini Cake

You'd never know there's zucchini in this ultra-moist, rich chocolate cake.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 15

Ingredientes

  • Cake:
  • 2 Cups Fresh Zucchini, Shredded
  • 3 Large Eggs
  • 1 1/2 Cups Granulated Sugar
  • 1 1/4 Cups Vegetable Oil
  • 1 1/2 Tsp. Vanilla Extract
  • 2 Cups All Purpose Flour
  • 1/2 Cup Hershey's Cocoa Powder
  • 2 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1 Tsp. Ground Cinnamon
  • 1/4 Tsp. Ground Clove
  • 3/4 Cup Walnuts, Toasted & Chopped
  • Cream Cheese Glaze:
  • 1 1/2 Oz. Reduced-Fat Cream Cheese, Softened
  • 1 Tbsp. Powdered Sugar
  • 1/2 Tsp. Vanilla Extract
  • 1 Tbsp. Hot Water
  • 2 Tbsp. Butter, Melted

Direcciones

  1. Heat oven to 350°F. Grease and flour a 13 x 9 x 2-Inch baking pan.
  2. Cake: Place zucchini in sieve; press zucchini to remove moister (discard liquid). In large mixer bowl, beat eggs, sugar, oil and vanilla until thick.
  3. Stir together flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; add to egg mixture, beating just until blended. Stir in zucchini and walnuts. Spoon batter into prepared pan.
  4. Baked 35 - 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on wire rack. Drizzle Cream Cheese Glaze over top. Cut into squares.
  5. Cream Cheese Glaze: In small mixer bowl, beat cream cheese until fluffy. Gradually add powdered sugar, beating until well blended.
  6. Beat in vanilla and water. Add butter; beat until smooth.