How to store Chocolate Zucchini Cake
Store cake in a covered container in the refrigerator for up to 5 days.
Calories: 505kcalKeyword cake, chocolate, chocolate zucchini cake, cream cheese frosting,dessertEnjoy, friends!Don’t forget to PIN for later!Subscribe to FOODTASIA’S NEWSLETTER to receive fresh recipes straight to yourinbox.Follow me on INSTAGRAM and PINTEREST for all the latest content and recipes!You might also like:Lemon Zucchini Bread Chocolate Chip Zucchini Cake Chocolate Chip Banana BreadEasy Chocolate Zucchini Cake with Chocolate Cream Cheese Frosting (video)Chocolate Zucchini Cake – an incredibly moist chocolate cake topped with acloud of chocolate cream cheese frosting. No one will ever guess the secretingredient is green!
Ingredients for Chocolate Zucchini Cake
Flour: All-purpose flour is used in this cake. Cake flour would not be sturdyenough to hold this quantity of zucchini.Unsweetened Natural Cocoa Powder: This cake is made with natural cocoa powder,not Dutch processed. Natural cocoa is acidic and reacts with the baking sodato allow the cake to rise. Sift the cocoa powder to remove any lumps.Baking Soda and Baking Powder: This recipe uses both baking soda and bakingpowder for lift.Salt: Salt brings out the flavors and sweetness in baked goods. Without it,they would taste flat.Butter and Oil: This recipe uses both butter and oil – butter for flavor andoil for moistness.Sugar: White granulated sugar is used for simplicity of flavor.Eggs: Use room temperature eggs so they incorporate properly.Buttermilk: Adds moisture and acidity to react with the baking soda.Vanilla: For flavor.Zucchini: I finely shred the zucchini so that it disappears inside the bakedcake. There’s no need to peel it first.When zucchini is finely shredded it releases a lot of moisture. I set it in astrainer to get rid of the excess liquid and lightly press it if necessary.You don’t want to squeeze all the moisture out though. If you shred thezucchini on the larger holes of a box grater, there’s no need to drain it.Optional: Chocolate Chips – for extra chocolate flavor.
Chocolate Zucchini Cake with Chocolate Chips
For an extra chocolatey cake, add 1 cup of semi-sweet chocolate chips to thebatter.
For the Chocolate Cream Cheese Frosting:
* 1/2 cup (113g) unsalted butter, at a cool room temperature * 8 oz (226g) cream cheese, at a cool room temperature * 3 cups (375g) powdered sugar * 6 tablespoons (36g) unsweetened natural cocoa powder * 1 teaspoon vanilla
The BEST Chocolate Zucchini Cake Recipe
This Chocolate Zucchini Cake is so soft and tender. You can’t see or taste thezucchini, but it adds tons of moisture. The chocolate cream cheese frosting islight, fluffy, and decadent without being heavy like a buttercream frosting.
For the Chocolate Zucchini Cake:
* 2 cups (283g) all-purpose flour * ¾ cup (75g) unsweetened natural cocoa powder * 1 teaspoon baking soda * 1/2 teaspoon baking powder * 3/4 teaspoon salt * 1/2 cup (113g) unsalted butter, melted and cooled * 1/2 cup (112g) vegetable oil * 1 3/4 cups (347g) granulated sugar * 3 large eggs * 1/2 cup (113g) buttermilk * 2 teaspoons vanilla * 2 1/2 cups (330g) finely shredded zucchini”