Chocolate zucchini cake (Torta al cioccolato e zucchine) from Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook (page 353) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GiselleMarie on July 24, 2020

    Rich flavor and very chocolaty. The texture isn’t dry but it still has a tendency to be crumbly, though not in a bad way. For those who have an aversion to seeing “green things” in their food, the zucchini completely “disappears” in this. I frosted this with my favorite vanilla frosting: 3 cups confectioners’ sugar, 6 Tablespoons butter, 3 Tablespoons milk or cream, 1 1/2 teaspoon vanilla. This makes the perfect amount of frosting for a 13 X 9” cake. I want to stir in half a bag of semi-sweet chocolate chips next time for an even more chocolatey treat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.