Everyday Chocolate Zucchini Cake
On my quest to find ways to use all that zucchini from our garden I have discovered a very sweet way to for us to eat zucchini. By using my favorite chocolate cake recipe I just tossed in some shredded zucchini to make it even more moist. I think I could eat this cake every day, for breakfast is an excellent way to start the day. It's so easy to make and so yummy that it is the perfect solution to my chocolate need. And for that getting rid of some of my zucchinis!
2 1/2 cups cake flour (or all-purpose)
1/2 cup cocoa powder
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1/2 cup butter (1 stick) softened
2 cups granulated sugar
2 large eggs
2 tsp. vanilla extract
2 cups shredded zucchini
1 cup buttermilk
In a medium bowl whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda and salt. Set aside. In a large bowl or mixer cream butter and sugar on medium speed until fluffy. Add eggs one at a time and beat well. Add zucchini mixing until well combined. Add half of the flour mixture allowing it to incorporate into the batter. Add the buttermilk, scraping down the sides. Add remaining flour mixture, mixing well. Scrape down sides and mix for a minute or two more. Pour batter into a prepared bundt cake pan. Bake at 350 degrees for 45-55 minutes. Cool in pan for 10 minutes, remove cake from pan and allow to cool on a wire rack. Once the cake is cool drizzle with a cream cheese glaze.
Cream Cheese Glaze
3 ounces reduced fat cream cheese
2 Tbsp. milk
1/4 cup powdered sugar
Cream together all ingredients in a medium bowl. If the glaze is too think add more milk until you reach your desired consistency.
Everyday Chocolate Zucchini Cake
2 1/2 cups cake flour (or all-purpose)
1/2 cup cocoa powder
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1/2 cup butter (1 stick) softened
2 cups granulated sugar
2 large eggs
2 tsp. vanilla extract
2 cups shredded zucchini
1 cup buttermilk
In a medium bowl whisk together the flour, cocoa powder, cinnamon, baking powder, baking soda and salt. Set aside. In a large bowl or mixer cream butter and sugar on medium speed until fluffy. Add eggs one at a time and beat well. Add zucchini mixing until well combined. Add half of the flour mixture allowing it to incorporate into the batter. Add the buttermilk, scraping down the sides. Add remaining flour mixture, mixing well. Scrape down sides and mix for a minute or two more. Pour batter into a prepared bundt cake pan. Bake at 350 degrees for 45-55 minutes. Cool in pan for 10 minutes, remove cake from pan and allow to cool on a wire rack. Once the cake is cool drizzle with a cream cheese glaze.
Cream Cheese Glaze
3 ounces reduced fat cream cheese
2 Tbsp. milk
1/4 cup powdered sugar
Cream together all ingredients in a medium bowl. If the glaze is too think add more milk until you reach your desired consistency.
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