Description
Rich, moist chocolate zucchini cake delivers unexpected garden-fresh sweetness balanced with deep cocoa notes. Delightful dessert blends wholesome vegetables and indulgent chocolate, promising delicious moments you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups flour
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1.5 cups dried shredded zucchini
- 0.5 cup cocoa powder
Wet Ingredients:
- 10 tablespoons melted butter
- 1 cup sour cream
- 0.5 cup boiling water
- 2 teaspoons vanilla extract
Dry and Seasoning Ingredients:
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
Frosting Ingredients:
- 8 ounces softened cream cheese
- 0.5 cup softened unsalted butter
- 2.5 cups powdered sugar
- 0.33 cup cocoa powder
- 0.75 teaspoon vanilla extract
- 0.125 teaspoon salt
Optional Topping:
- 2 tablespoons mini chocolate chips
Instructions
- Thoroughly coat a rectangular baking vessel with oil to prevent sticking, then heat the oven to a moderate temperature of 350°F.
- Sift together the dry base components in a spacious mixing receptacle, ensuring an even distribution of flour, granulated and brown sweeteners, leavening agent, and seasoning.
- Create a rich chocolate liquid by whisking cocoa with steaming water, allowing it to cool momentarily before integrating with the powdery mixture.
- Incorporate the moistening agents – softened butter, tangy dairy cream, whisked eggs, and aromatic extract – blending until the concoction achieves a velvety consistency.
- Grate the verdant vegetable and delicately fold into the batter, maintaining a light touch to preserve the cake’s tender texture.
- Transfer the silky mixture into the prepared pan, spreading evenly to ensure uniform baking.
- Position in the preheated oven and monitor for approximately 35-40 minutes, verifying doneness by inserting a slender probe that emerges pristine.
- While the confection cools, craft the decadent topping by whipping cream cheese and butter until supremely smooth and aerated.
- Gradually integrate powdered sweetener, cocoa powder, vanilla essence, and a hint of salt into the creamy base.
- Once the cake reaches ambient temperature, lavish the surface with the rich frosting, optionally adorning with diminutive chocolate morsels for extra indulgence.
Notes
- Grate zucchini on the larger side of the grater to ensure moisture and texture without making the cake too wet.
- Squeeze out excess liquid from zucchini using a clean kitchen towel to prevent a soggy cake texture.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s rich structure.
- Consider reducing sugar by 1/4 cup if you prefer a less sweet dessert, as zucchini adds natural moisture and subtle sweetness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg