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Test Kitchen Approved

Black Onyx Zucchini Cake

Recipe By Melody Landaiche

Yields

12 servings

Prep Time

10 Minutes

Cooking Time

25 Minutes

Recipe By Melody Landaiche

A moist and chocolatey zucchini cake, perfect for a quick summer dessert.

Serving Suggestions

Try with whipped cream or a cup of coffee.

Ingredients

2 cups all-purpose flour

2 cups grated zucchini

1 cup granulated sugar


1 1/2 tsp. baking soda



1/2 cup water


1/2 cup canola oil

2 eggs, beaten

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Dutch Cocoa Powder

    Cocoa powder comes from beans that grow in pods on the Theobroma cacao tree. Native to many South American countries, these trees now grow all arou...

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  • Black Onyx Cocoa Powder

    This cocoa powder has been alkalized to the extreme, producing a dark, purplish black cocoa that makes for an impressive black-as-coal baked good. ...

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  • Natural Vanilla Extract

    It is our intention to always offer high-quality, pure vanilla extracts. However, rapidly increasing prices may have taken vanilla off the table fo...

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Directions

Preheat oven to 350 degrees. Grease and flour an 11x15 inch baking pan and set aside. In a mixing bowl, thoroughly combine flour, sugar, salt, baking soda and cocoa powders. In a separate mixing bowl, combine zucchini, water, vanilla, oil and eggs. Combine wet ingredients with dry and stir until all contents are moist. Spread batter in baking pan, making sure the mixture is even and level throughout the pan. Bake for 20 to 24 min. or until the center is firm and a toothpick inserted comes out clean. Cool before serving.