Chocolate Zucchini Cake

mary Armstrong

By
@emit1961

This cake is even better the second day!

The cocoa and spice make it so delicious and the buttermilk makes such a tender crumb!

I use cream cheese frosting. BUT it is goood without it.


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Comments:

Serves:

12-15

Prep:

20 Min

Cook:

45 Min

Ingredients

1 stick
butter or margerine
1 2/3 c
sugar
1/4 c
oil
2
eggs
1 tsp
vanilla extract
2 1/2 c
flour
1/4 c
cocoa
1/2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
cinnamon
1/4 tsp
salt
1/2 c
buttermilk or sour milk
2 c
grated zucchini, partially peeled
1 1/2 c
semi-sweet chocolate chips

CREAM CHEESE FROSTING

3 oz
cream cheese
1/2 c
butter, softened (may omit butter and use half and half but more than 2 tablespoons.
2 Tbsp
milk or more
2 c
powdered sugar

Directions Step-By-Step

1
Cream together butter, sugar and oil.
2
Add eggs and vanilla, mix well.
3
Whisk together all dry ingredients and add to above mixture alternately with the buttermilk.
4
Add the grated zucchini and chocolate chips last, stir until just combined.
5
After greasing pan(s); 9x13 or 24 cupcakes, sprinkle with cinnamon/sugar mixture. This sugar is optional.
6
Bake in a 350 degree oven for 40-45 minutes or until tests done with a toothpick.

If you make cupcakes, bake for 25 minutes.

Cool completely, then frost with your favorite icing. I make cream cheese frosting.
7
Cream cheese frosting:

Cream butter and cream cheese until creamy, add milk and powdered sugar until consistency is what you like. Frost and enjoy that darn good cake!

About this Recipe

Course/Dish: Cakes