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Chocolate Zucchini Cheese Cake Recipe

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This recipe for Chocolate Zucchini Cheese Cake is from Kirn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter
1/2 c. vegetable oil
1 1/4 c. white vinegar
2 eggs
2 c. grated zucchini
1/2 c. buttermilk
2 1/2 c. flour
1/4 c. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. salt

Filling:
1 (8 oz.) pkg. cream cheese, softened
2 T. butter, softened
1/4 c. sugar
1 T. cornstarch
1 egg
2 T. milk
1/2 tsp. vanilla extract
Directions:
Directions:
1. Preheat oven to 350.

2. Grease and flour a 9x13 inch pan. Stir together flour, cocoa, baking powder and salt. Set this bowl aside. In another large bowl, cream together 1/2 c. butter, the oil, and 1 1/4 sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in zucchini. Beat in the flour mixture alternately with the buttermilk. Pour half of the batter into the prepared pan.

3. Now for the filling: In a medium bowl, beat the cream cheese with 2 T. butter. Combine 1/4 c. of sugar and the cornstarch and beat into the cream cheese mixture until smooth. Beat in 1 egg, the milk and the vanilla.

4. Pour the filling mixture over the batter in the pan, distributing evenly. Pour the remaining batter over the filling and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Personal Notes:
Personal Notes:
You can double to the cream cheese filling to use as frosting.

 

 

 

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