chocolate zucchini cake (updated)

Name: CHOCOLATE ZUCCHINI CAKE (updated)
Prep time: 40 min
Cook time: 45 min
Cuisine: American
Ingredients: 2 1/2 cup(s) all-purpose flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) teaspoon baking powder; 1/2 teaspoon(s) salt; 3/4 cup(s) dutch-process baking cocoa; 2 teaspoon(s) espresso powder; 1/2 cup(s) butter, room temperature ( 8 tablespoons); 1 3/4 cup(s) white granulated sugar; 1/2 cup(s) vegetable oil; 1 teaspoon(s) pure vanilla extract; 2 large eggs; 1/2 cup(s) sour cream; 3 cup(s) shredded zucchini (approx. one 10" zucchini); 1 cup(s) "special dark" chocolate chips, divided (or semi-sweet chocolate); 1 can(s) chocolate fudge frosting

(3 ratings)

review

Private Recipe by

Teresa G.

@sokygal

Here, KY

This recipe is based on a recipe from King Arthur (the flour company, not His Highness, LOL!) I've modified the recipe to our liking and it is fantastic! It is super chocolatey, super moist, and you'd never guess that there is zucchini in it. What a great way to eat our veggies!

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(3 ratings)

yield serving(s)

prep time 40 Min

cook time 45 Min

method Bake

Ingredients For chocolate zucchini cake (updated)

2 1/2 c

all-purpose flour
1 tsp

baking soda
1/2 tsp

teaspoon baking powder
1/2 tsp

salt
3/4 c

dutch-process baking cocoa
2 tsp

espresso powder
1/2 c

butter, room temperature ( 8 tablespoons)
1 3/4 c

white granulated sugar
1/2 c

vegetable oil
1 tsp

pure vanilla extract
2 lg

eggs
1/2 c

sour cream
3 c

shredded zucchini (approx. one 10" zucchini)
1 c

"special dark" chocolate chips, divided (or semi-sweet chocolate)
1 can

chocolate fudge frosting

How To Make chocolate zucchini cake (updated)

1
Preheat oven to 350°F. Lightly grease a 9" x 13" pan.

2
In a medium bowl, mix together flour, baking soda, baking powder, salt, cocoa and espresso powder; set aside.
3
In a large mixing bowl, beat butter until creamy; add sugar; beat until creamy.
4
Add oil and vanilla; beat until smooth.
5
Add eggs; beat well.
6
Mix in 1/3 of the flour mixture; mix in 1/2 the sour cream; stir in 1/2 of remaining flour mixture; mix in remainder of sour cream; add remainder of flour mixture ; stir with spatula/scraper or wooden spoon to combine thoroughly.
7
Stir in zucchini and 1/2 cup chocolate chips.
8
Pour into prepared pan, smoothing to level batter.
9
Bake at 350ºF for 40-45 minutes, until center springs back when lightly touched and cake appears set. (Note: Time is approximate due to type of pan and oven variations. Cake will crack; this is normal.)
10
Optional step: Remove cake from oven, sprinkle fairly evenly with 1/2 cup chocolate chips; use an off-set spatula or dinner knife to spread the chocolate chips into a smooth glaze (it will take a few minutes for the chips to start melting.) Set pan on a wire rack and let cool completely (about 2 hrs.)
11
When cooled, use knife or small off-set spatula to spread frosting evenly over cake.
12
Note: You may use your favorite ganache instead of melted chocolate chip glaze and frosting, if preferred.
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