Saturday, November 14, 2015

FUDGY ZUCCHINI CAKE



4 cups shredded zucchini
3 eggs, beaten
2 teaspoons vanilla
2-1/4 cup sugar
3 cups flour
1/2 cup cocoa
3/4 cup butter
1 teaspoons baking soda
2 teaspoons baking powder
3/4 teaspoon salt
1 cup plain or vanilla yogurt
1 cup chopped pecans or walnuts
  • Preheat oven to 350°
  • Combine the dry ingredients, mix well and set aside.
  • Cream butter & sugar.
  • Add eggs & vanilla. Mix well
  • Add yogurt, stir until combined.
  • Fold in zucchini & nuts.
  • Place in 2 greased & floured layer pans.
  • Bake 35-40 minutes
  • Top with your preferred frosting.

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