Mexican Chocolate Zucchini Cake with a Cream Cheese Glaze
INGREDIENTS
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1 3/4 cups sugar
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1/2 cup canola oil
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1/4 cup butter, softened
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1/2 cup buttermilk
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2 eggs
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1 teaspoon vanilla extract
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2 1/2 cups all-purpose flour, sifted
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3 tablespoons cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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2 cups finely shredded zucchini
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1 (3.3 ounce) tablet Mexican chocolate (recommend Nestle-Abuelita), shredded into a powder
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1/2 cup chopped pecans
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For the cream cheese glaze
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1/4 cup unsalted butter, softened
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4 ounces cream cheese, softened
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1 teaspoon pure vanilla extract
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2 cups confectioner’s sugar
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1/2 cup milk
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