Chocolate Zucchini Cake

Chocolate Zucchini Cake is a moist, fudgy cake that’s so easy to make. You’ll never know the zucchini is even there!
Moist, fudgy chocolate zucchini cake is an easy recipe and a delicious way to use zucchini. No squash flavor in this cake, just extra moisture thanks to the zucchini. Regular and gluten-free instructions.

Chocolate Zucchini Cake

INGREDIENTS:
Chocolate Zucchini Cake:

  • 2 ½ cups all-purpose flour 
  • 1 teaspoon Kosher salt
  • 2 cups granulated
  • 1 cup vegetable oil
  • 3 large eggs
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups finely shredded zucchini

Chocolate Glaze:

  • 1 cup powdered sugar
  • 1-2+ tablespoons hot water
  • 2 tablespoons butter
  • ¼ cup semi-sweet chocolate chips
Chocolate Zucchini Cake


INSTRUCTION:

  1. Preheat oven to 350 degrees. Generously spray a 10-12 cup bundt pan with non-stick cooking spray.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar.
  3. Create a well in the center of the flour mixture and add oil, eggs, milk, and vanilla extract.
  4. Whisk together until combined. NOTE: Batter will be thick.
  5. Stir in shredded zucchini.
  6. Spoon batter into prepared bundt cake pan. Bake for 55-60 minutes or until a knife is inserted in the center and comes out clean.
  7. Cool in pan for 10 minutes, then invert pan onto a cooling rack and allow cake to naturally release from pan. Cool completely.

Chocolate Glaze:

  1. In a microwave safe bowl combine the butter and chocolate chips. Microwave in 15 second increments until melted and can be whisked smooth.
  2. Once melted, whisk in powdered sugar and hot water until smooth. NOTE: start with 1 tablespoon hot water and add up to 1 1/2 additional tablespoons for drizzling consistency.
  3. Pour glaze over bundt cake and allow to set for 15-20 minutes.

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