It’s a flavorful dessert perfect for family gatherings or potlucks.
Over the years, I’ve modified this cake recipe slightly from the original.
I use more zucchini, and a mix of white and brown sugars.
Elise Bauer
The main distinction of chocolate zucchini cake is its moistness.
With a mixer, beat together the butter and the sugars until smooth.
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition.
Elise Bauer
With a wooden spoon, stir in the vanilla, orange peel, and zucchini.
Wipe off the excess.
Pour in the batter and use a rubber spatula to level the top of the batter.
Elise Bauer
Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
Make the glaze by mixing together the glaze ingredients.
you’ve got the option to easily do this by hand with a whisk or a spoon.
Elise Bauer
If the glaze is too runny, add some more powdered sugar.
If too thick, add more milk.
Drizzle over the cake and serve.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
