1× Recipe
Ingredients
Tap to tick offDry Ingredients
- 2½ Cups All Purpose Flour
- ½ Cups Cocoa Powder
- 2½ Tsp Baking Powder
- 1½ Tsp Baking Soda
- 1 Tsp Cinnamon
Cake Ingredients
- ¾ Cups Salted Butter
Softened - 1 Cup White Sugar
- 3 Eggs
- 2 Tsp Vanilla Extract
- 1 Tbsp Orange Rind
- 2 Cups Zucchini
Shredded, packed, squeeze out water - ½ Cups Milk
Can use whey or soured milk
Method
In a bowl...
- 2½ Cups All Purpose Flour
- ½ Cups Cocoa Powder
- 2½ Tsp Baking Powder
- 1½ Tsp Baking Soda
- 1 Tsp Cinnamon
1
Mix all the dry ingredients together in a bowl.
- ¾ Cups Salted Butter
Softened - 1 Cup White Sugar
- 3 Eggs
- 2 Tsp Vanilla Extract
- 1 Tbsp Orange Rind
- 2 Cups Zucchini
Shredded, packed, squeeze out water - ½ Cups Milk
Can use whey or soured milk
2
Using a stand mixer, cream the softened butter and add the white sugar and beat well. Then add the eggs, one at a time. Add the vanilla extract, orange rind and milk. Then alternate the zucchini with the dry ingredients, mixing on a low speed just until combined. Don't overmix.
Bake at 350F for approximately 1 hour in a round bundt pan or use several loaf pans which will take only about 35 minutes - test with a skewer.
You can glaze with either orange or chocolate glaze if not freezing.