Zucchini Chocolate Cake

A sneaky way to get veggies in your desserts. Via A Cozy Kitchen.

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Zucchini Cake:

Dry:
  • 2 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1 teaspoon salt
Wet:
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup buttermilk
  • 2 1/2 cups grated zucchini (from about 3 small zucchini)
  • 1/2 cup chopped walnuts

Frosting:

  • 1 cup unsalted butter
  • 3 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons buttermilk

To Make the Zucchini Cake:

    1. Preheat the oven to 350°F. Grease two (8-inch) round cake pans and line the bottoms with parchment paper. [Or, if like me, you want to make cupcakes, place cupcake liners into your cupcake tins.]
    2. In a medium bowl, whisk together the flour, cocoa, baking soda, cinnamon, nutmeg and salt.
    3. To the bowl of a stand-up mixer (you could also do this in a large bowl with a whisk), with the paddle attachment, add the butter and white and brown sugar; beat until light and fluffy, about 2 minutes. Pour in the vegetable oil, eggs, one at a time and then the buttermilk. Add the dry ingredients and beat until just smooth, about 1 minute. Pour in the grated zucchini and walnuts and mix once more.
    4. Divide the batter between the pans and bake for 27 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Allow to cool in the pans for about 5 minutes and then invert them on cooling racks. [For cupcakes, bake for 15-20 minutes until toothpick comes out clean.]

To Make the Frosting:

    1. Add the butter to the bowl of a stand-up mixer (or medium bowl with an electric hand mixer) and beat until smooth about 30 seconds or so. Take the paddle attachment off and place a sieve on top of the bowl and sift in the powdered sugar. Turn the mixer to low until the powdered sugar is almost incorporated. Add the vanilla extract and buttermilk; and beat once more until combined.

To assemble the cake [if making a cake]:

  1. Place one layer on a cake board or cake stand or plate (I also love turning plates upside down and using them as cake stands). Add about 1/4 cup (you can eyeball this measurement) to the top of the first cake layer; smooth it out so it’s a nice even layer of frosting. Place the second layer on top and repeat the process. Skim the top and sides and transfer it to the fridge to chill for about 15 minutes.
  2. Remove from the fridge and give it one last layer of frosting. If you like, this is totally optional, divide the frosting amongst a few piping bags with different tips on them and decorate the top! Slice up and serve.

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