HomeProske, Swanson & Mahato
1 Serve

Ingredients

Dry 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 1 hour in a round bundt pan or use several loaf pans which will take about 35 minutes - test with a skewer.

You can glaze with either orange or chocolate glaze if not freezing.