Description
Rich chocolate zucchini cake blends garden-fresh zucchini with deep cocoa notes for an irresistible dessert. Moist chocolate goodness awaits you in this delightful southern classic that promises pure indulgence.
Ingredients
Scale
- 3 large eggs
- 2 ½ cups all-purpose flour
- 2 ¼ cups grated zucchini
- 2 cups granulated sugar
- ¾ cup (180 ml) vegetable oil
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ cup cocoa powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 tsp vanilla extract
- ½ cup (120 ml) milk
- ½ cup (113 g) butter, melted
- ⅔ cup cocoa powder
- 3 cups powdered sugar
- ⅓ cup (80 ml) whole milk
- 1 tsp vanilla extract
Instructions
- Preparation: Preheat the oven to 325°F (165°C) and meticulously prepare the Bundt pan with grease and flour for seamless cake release.
- Wet Mixture: Whisk granulated sugar, vegetable oil, and eggs until achieving a creamy, silky texture. Blend in vanilla extract thoroughly.
- Dry Components: Combine flour, baking powder, baking soda, cocoa powder, cinnamon, and salt, whisking until perfectly integrated.
- Batter Creation: Merge dry ingredients into wet mixture, gradually streaming milk and stirring continuously until the batter develops a glossy, uniform consistency.
- Zucchini Integration: Fold grated zucchini into the batter, ensuring even distribution while maintaining the chocolate essence.
- Baking Process: Pour batter into the prepared Bundt pan and bake for 55-60 minutes. Test doneness with a toothpick, which should emerge clean when inserted into the cake’s center.
- Cooling Stage: Rest the cake in the pan for 10 minutes, then transfer to a wire rack for complete cooling, preventing a soggy texture.
- Frosting Preparation: Combine melted butter and cocoa powder, gradually adding powdered sugar and milk while mixing on low speed. Incorporate vanilla extract to create a smooth, velvety frosting.
- Finishing Touch: Once completely cooled, apply the chocolate frosting evenly across the entire cake surface using a spatula.
- Serving: Slice into 12 portions and indulge in this decadent chocolate zucchini masterpiece.
Notes
- Prevent Zucchini Wateriness: Gently squeeze excess moisture from grated zucchini using a clean kitchen towel to maintain cake’s perfect texture.
- Master Cake Release: Thoroughly grease and flour Bundt pan, focusing on intricate ridges to ensure flawless cake removal without sticking.
- Check Doneness Precisely: Insert toothpick at multiple cake center points to guarantee complete baking, avoiding underdone or raw sections.
- Frosting Consistency Control: Add powdered sugar and milk gradually while mixing, creating smooth frosting that spreads effortlessly without becoming too thick or thin.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 350
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg