Vanilla and Cocoa and Zucchini Cake Recipe

We’ve taken your traditional chocolate cake recipe and added a twist: Zucchini! Our Rodelle Vanilla Extract mixed with our Gourmet Baking Cocoa creates perfection for this zucchini masterpiece.

  • Medium
  • 60 mins
  • 8 servings
Ingredients
  • ½ cup unsalted butter
  • 1 ¼ cups sugar
  • 3 large eggs
  • ½ cup cooking oil
  • ½ cup buttermilk
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 tbsp Rodelle Gourmet Baking Cocoa
  • 1 tsp Rodelle Vanilla Extract
  • 3 cups raw zucchini, grated or
  • chopped fine in a food processor
  • ¼ cup powdered sugar

Optional

  • Chopped nuts and/or chocolate chips
Uses
Directions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Beat the butter, sugar, and eggs until light in color. Add the oil and beat again.
  3. Sift the dry ingredients together in a medium bowl.
  4. Gradually beat in the buttermilk, Rodelle Vanilla Extract and flour mixture alternating between wet and dry.
  5. Stir in the zucchini.
  6. Pour the batter into a greased 13x9 inch baking dish, or 2 loaf pans, or a 10 inch round cake pan. Sprinkle the top with the nuts and chocolate chips if using.
  7. Bake for 40 to 50 minutes, or until a toothpick comes out clean.
  8. Let cool, remove from pan(s), sprinkle the top with the powdered sugar and cool further on a rack.
  9. This cake gets moister with time.

Related dessert recipes with Cocoa Ingredients:

Laces Out Football Brownie Recipe, Homemade Vanilla Bean Ice Cream Sandwich Recipe, & Fondue Chocolate Recipe