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Zucchini Chocolate Cake
This
chocolate zucchini cake
is super moist and indulgent but not extremely sweet and makes good use of all that extra zucchini you grew.
Course
Dessert
Keyword
cake, cake recipes, chocolate, Chocolate Cake, chocolate recipes, Dessert Recipes, zucchini, zucchini recipes
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Author
Melissa Coleman
Ingredients
Cake Ingredients
2 ½
c.
all-purpose flour
2
c.
sugar
1
tsp.
baking soda
¼
tsp.
baking powder
½
tsp.
salt
1
c.
unsalted butter
¼
c.
unsweetened cocoa powder
3
eggs
½
c.
buttermilk
2
tsp.
vanilla
2
c.
shredded zucchini
Frosting Ingredients
3 ½
c.
powdered sugar
½
c.
unsalted butter
¼
c.
unsweetened cocoa powder
⅓
c.
buttermilk
1
tsp.
vanilla
Instructions
Preheat oven to 350 degrees.
In a large bowl mix the flour, sugar, baking soda, baking powder and salt.
In a saucepan, melt the butter then add in the cocoa powder and stir until smooth.
Bring to a boil, remove from heat and add to the dry ingredients you previously mixed.
Now add in the eggs, buttermilk, vanilla and zucchini, mix until well combined.
Pour the mix into a 13 x 9 cake pan and bake for approximately 40 minutes or until cake comes out clean by testing with a toothpick.
Remove from oven and top with frosting.
Frosting Instructions:
In another large bowl add the powdered sugar and set aside.
In a saucepan, melt the butter and then add in the cocoa powder and buttermilk. Stir until well combined and smooth.
Bring to a boil, remove from heat and pour over the powdered sugar.
Add in the vanilla and whisk together until smooth.
Pour over the hot cake and spread evenly.
Allow to cook before slicing and serving.