It's zucchini time and I can't cook it fast enough. I have so much of it in my garden this year. This Tropical chocolate cake has a hint of cinnamon, dried cherries but you can use raisins and my Zucchini, Pineapple, Ginger Jam recipe #95600 in the frosting but you can use any pineapple jam.

Ingredients

10 serv.

all-purpose flour↗2 1⁄2 cups
cocoa↗2 tablespoons
cinnamon↗1 tablespoon
baking powder↗1 teaspoon
baking soda↗1 teaspoon
salt↗1⁄2 teaspoon
packed shredded zucchini (Skin and all)2 cups
packed
unsalted butter, room temp↗1⁄2 cup
vegetable oil↗1⁄2 cup
sugar↗2 cups
large eggs↗3
vanilla↗1 teaspoon
dried tart cherry↗1 cup
Frosting↗
cream cheese, softened↗8 ounces
cup pineapple preserves (or Zucchini, Pineapple, Ginger Jam Zucchini, Pineapple, Ginger Jam)1⁄2
cup coconut1⁄2

Step-by-step instructions

1
Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
2
In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
3
Add zucchini then flour mixture.
4
Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
5
When toothpick inserted into cake cames out clean.
6
In the food processor mix cheese and jam spread on cooled cake.
7
Press coconut into frosting of cake.

Source: food.com

Original recipe ↗

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