Chocolate Zucchini Cake

I currently have an out of control summer garden that includes several overgrowing zucchini plants. I have grilled, steamed, broiled, and sautéed zucchini all summer long….

With three zucchini plants still rapidly growing in early fall, I wanted to try a new recipe. I initially thought of making a zucchini cake similar to carrot cake, but after searching, I found that chocolate and zucchini pair perfectly together. The zucchini doesn’t add much flavor, but instead keeps the cake from drying out.

The chocolate zucchini cake is beautiful in the bundt form with glaze dripping down the sides. It is decadent without being overly sweet.

Chocolate Zucchini Cake

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Yield: 10-12 Servings

Chocolate Zucchini Cake

Chocolate and zucchini pair perfectly together. The zucchini doesn't add much flavor, but instead keeps the cake from drying out.

Ingredients

    For the Cake:
  • 2 1/2 cups all purpose flour
  • 1/2 cup coco powder
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup unsalted butter, room temperature
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups coarsely shredded zucchini, undrained
  • 1/2 cup milk
  • For the Glaze:
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. With a mixer fitted with a paddle attachment, beat together the butter and sugar until they are smooth. Add the eggs to the butter sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla and zucchini.
  4. Alternately stir the dry ingredients and the milk into the zucchini mixture.
  5. Pour the batter into a greased bundt pan. Bake in the oven for about 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 15 minutes and then transfer to a wire rack to cool thoroughly.
  6. For the glaze, whisk ingredients together until smooth and can easily be drizzled. Add more milk to thin if needed. Drizzle glaze over cake.
http://www.sagerecipes.com/2011/10/10/chocolate-zucchini-cake/