Description
Indulgent chocolate zucchini cake blends rich cocoa with garden-fresh zucchini for a moist, unexpected delight. Chocolate enthusiasts and veggie fans will savor this irresistible dessert that proves vegetables can create pure baking magic.
Ingredients
Scale
Main Ingredients:
- 2 14 cups grated zucchini
- 12 cup cocoa powder
- 2 12 cups all purpose flour
Wet Ingredients:
- 2 cups granulated sugar
- 34 cup vegetable oil
- 3 large eggs
- 12 cup milk
- 2 teaspoon vanilla extract
Dry and Spice Ingredients:
- 1 12 teaspoon baking powder
- 1 12 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 12 teaspoon salt
Instructions
- Prepare the oven by setting the temperature to 325°, ensuring an optimal baking environment for the cake.
- Thoroughly coat a Bundt pan with grease and flour to prevent sticking and facilitate easy cake removal.
- In a spacious mixing bowl, vigorously combine sugar, oil, and eggs until the mixture achieves a smooth, creamy consistency.
- Incorporate vanilla extract, blending thoroughly to enhance the flavor profile.
- In a separate bowl, gently whisk together flour, baking powder, baking soda, cocoa powder, cinnamon, and salt, ensuring even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until a uniform batter forms.
- Slowly introduce milk to the batter, mixing carefully to maintain a consistent texture.
- Gently fold in freshly grated zucchini, distributing it evenly throughout the cake mixture.
- Transfer the batter into the prepared Bundt pan, spreading it evenly to ensure uniform baking.
- Place the pan in the preheated oven and bake for approximately 50-60 minutes, keeping a close eye on the cake’s progress.
- Test the cake’s doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
- Allow the cake to cool completely before proceeding with frosting.
- For the chocolate frosting, melt butter in a medium mixing bowl and incorporate cocoa powder.
- Alternate adding powdered sugar and milk, mixing on low speed until the frosting reaches a smooth, spreadable consistency.
- Finish the frosting by stirring in vanilla extract for added depth of flavor.
- Once the cake has cooled, generously apply the chocolate frosting, covering the entire surface of the Bundt cake.
Notes
- Grate zucchini finely and pat dry with paper towels to prevent excess moisture from making the cake soggy.
- Substitute vegetable oil with unsweetened applesauce for a lower-fat version of the cake.
- Use gluten-free flour blend for a celiac-friendly alternative that maintains the cake’s rich texture.
- Allow cake to cool completely before frosting to ensure the chocolate glaze sets perfectly and doesn’t slide off the surface.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 303
- Sugar: 25 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 37 mg