Chocolate Zucchini Cake With Pineapple Frosting and Coconut
At a Glance
- Total
- 1 hr 10 min
- Servings
- 10.00 - serving(s)
Categories
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
- Eggs
- Tree nuts
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chocolate Zucchini Cake With Pineapple Frosting and Coconut brings together 2 1/2 cups all-purpose flour, 2 tablespoons cocoa, 1 tablespoon cinnamon in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 10 servings.
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Equipment
Food processor, Bundt pan
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups packed shredded zucchini (Skin and all)
- 1/2 cup unsalted butter, room temp
- 1/2 cup vegetable oil
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup dried tart cherry
- 8 ounces cream cheese, softened
- 1/2 cup pineapple preserves (or Zucchini, Pineapple, Ginger Jam Zucchini, Pineapple, Ginger Jam)
- 1/2 cup coconut
Instructions
Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
Add zucchini then flour mixture.
Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
When toothpick inserted into cake cames out clean.
In the food processor mix cheese and jam spread on cooled cake.
Press coconut into frosting of cake.
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