Chocolate Zucchini Cake With Cream Cheese Frosting |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
|
This cake is moist and fudgy, a great way to use up some of your summer zucchini. Would also be good with chocolate ganache, a thin white icing or glaze or even just sprinkled with chocolate chips while hot. *i used hershey's special dark cocoa- it's a mix of dutch and regular unsweetened so i think either would work here Ingredients:
1 cup sugar |
3/4 cup brown sugar, packed |
1/2 cup oil (i used coconut) |
1/4 cup butter |
2 eggs |
3/4 cup plain yogurt (or sour cream) |
1 teaspoon vanilla |
2 1/2 cups flour |
3/4 cup unsweetened cocoa powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2 cups zucchini, shredded (generous cups!) |
1/2 cup chocolate chips |
8 ounces cream cheese, soft |
2 tablespoons butter, soft |
1 teaspoon vanilla |
3 cups powdered sugar (or to taste) |
Directions:
1. cream sugar, oil and butter.
2. add eggs, yogurt and vanilla.
3. sift dry ingredients and add to wet- batter will be really thick, moisture from the zucchini will come out while cooking.
4. fold in zucchini and chocolate chips.
5. spread in greased 13x9 in pan and bake at 325 for 30-35 minutes.
6. cool completely and frost
7. beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth- i start adding it by 1/2 cup increments and taste along the way.
8. refrigerate until serving.
|
|