Zucchini breads, loves and muffins are pretty prevalent out there now which is great because the grated vegetable can add much appreciated moistness and a little extra nutrition to these baked treats. I wanted to up the ante on zucchini baking with something a little more indulgent and came up with this moist delicious chocolate cake. The cream cheese glaze looks great on this dark chocolate dessert too but not nearly as good as it tastes as a compliment to the tender delicious cake.
Ingredients
Instructions
Grease well and dust with cocoa powder, a standard size bundt pan (or two 8 inch cake pans) Preheat oven to 350 degrees F.
Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
Cream together the butter, brown sugar, granulated sugar ans vanilla until fluffy.
Add the eggs, one at a time, beating well after each addition.
Fold in the dry ingredients alternately with the milk.
Always begin and end with the dry ingredients. With the last addition of dry ingredients fold in the grated zucchini.Pour batter into the prepared pan and bake at 350 degrees F for about 40-50 minutes, until a wooden toothpick inserted in the center comes out clean. 8 inch cake pans take about 25-30 minutes.
Cool in the pans for a few minutes before turning the cake out onto a wire rack to cool completely . Top with cream cheese glaze.
To make the Cream Cheese Glaze
Beat ingredients together until smooth. If you think the glaze is too thick, add a teaspoon or two of milk. If it gets too thin, add a little more icing sugar.
Spoon over the cooled bundt cake and let it fall naturally down the sides.
If making this as a layer cake, I recommend using the frosting from our Red Velvet Cake. Notes
Source recipes -Here-
- For the cake
- 2¼ cups cake flour (regular flour will work well too in a pinch)
- ½ cup cocoa
- 2 tsp baking powder
- 1½ tsp baking soda
- pinch salt
- 3/ 4 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 large egg
- 1/ 2 cup milk
- 2 cups grated zucchini
- For the Cream Cheese Glaze
- 4 ounces (1/2 cup) cream cheese
- 2 cups powdered sugar (icing sugar)
- 2 tsp vanilla extract
- a little milk
Instructions
Grease well and dust with cocoa powder, a standard size bundt pan (or two 8 inch cake pans) Preheat oven to 350 degrees F.
Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
Cream together the butter, brown sugar, granulated sugar ans vanilla until fluffy.
Add the eggs, one at a time, beating well after each addition.
Fold in the dry ingredients alternately with the milk.
Always begin and end with the dry ingredients. With the last addition of dry ingredients fold in the grated zucchini.Pour batter into the prepared pan and bake at 350 degrees F for about 40-50 minutes, until a wooden toothpick inserted in the center comes out clean. 8 inch cake pans take about 25-30 minutes.
Cool in the pans for a few minutes before turning the cake out onto a wire rack to cool completely . Top with cream cheese glaze.
To make the Cream Cheese Glaze
Beat ingredients together until smooth. If you think the glaze is too thick, add a teaspoon or two of milk. If it gets too thin, add a little more icing sugar.
Spoon over the cooled bundt cake and let it fall naturally down the sides.
If making this as a layer cake, I recommend using the frosting from our Red Velvet Cake. Notes
Source recipes -Here-
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