Great Grandmas Chocolate Zucchini Cake Recipes

GRANDMA'S ZUCCHINI CAKE

Steps:

• Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan).
• In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
• In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.
• Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)

GREAT-GRANDMA'S CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 325 degrees.
• Cream together butter, oil, sugar, eggs and vanilla.
• Stir lemon juice into milk to make sour milk.
• Stir sour milk into creamed mixture.
• Sift baking powder, baking soda, cinnamon, cloves, flour and cocoa THREE times.
• Gradually stir dry ingredients into wet mixture until completely combined, then stir in zucchini.
• Pour batter into a greased 9x13 cake pan and sprinkle top with chocolate chips.
• Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

GRANDMA'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
• Cream sugar and butter together in a large bowl with an electric mixer. Mix in eggs and maple extract. Add flour mixture in 2 batches, alternating with coffee, beating batter until smooth after each addition. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.