Chocolate Zucchini Cake

Name: Chocolate Zucchini Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 591 milliliters regular all-purpose flour, unsifted; 118 milliliters natural, unsweetened cocoa; 3 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 177 milliliters soft butter; 237 milliliters white granulated sugar; 237 milliliters brown sugar; 3 eggs, room temperature; 2 teaspoons vanilla extract; 2 teaspoons grated orange peel; 710 milliliters coarsely shredded zucchini (from about 1 pound of zucchini, or 3 medium zucchini); 118 milliliters milk; 237 milliliters chopped walnuts or pecans; 1 serving Glaze (directions follow); 473 milliliters powdered sugar; 3 Tbsps milk; 1 teaspoon vanilla extract

Chocolate Zucchini Cake takes approximately 1 hour and 10 minutes from beginning to end. For $1.57 per serving, you get a dessert that serves 12. One portion of this dish contains approximately 7g of protein, 20g of fat, and a total of 519 calories. If you have milk, walnuts, powdered sugar, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Best Low-Carb Chocolate Cake – Chocolate Zucchini Cake – Gluten Free, Dairy Free, & Keto, 100% Whole Grain Chocolate Zucchini Cake with Greek Yogurt Honey Chocolate Ganache, and Chocolate Sour Cream Zucchini Cake with Chocolate Glaze.

Instructions

Preheat the oven to 350°F (175°C).

Equipment you will use

Oven

Drain the shredded zucchini: Set the shredded zucchini to drain in a sieve over a bowl. If no moisture drains out and the zucchini feels dry, sprinkle some water over it and let the excess drain.

Ingredients you will need

Zucchini

Water

Equipment you will use

Sieve

Bowl

Whisk together dry ingredients: Vigorously whisk together the flour, cocoa, baking powder, soda, salt, and cinnamon in a bow, and set aside.

Ingredients you will need

Baking Powder

Cinnamon

Cocoa Powder

All Purpose Flour

Salt

Pop

Equipment you will use

Whisk

Mix wet ingredients: With a mixer, beat together the butter and the sugars until smooth.

Ingredients you will need

Butter

Equipment you will use

Blender

Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a wooden spoon, stir in the vanilla, orange peel, and zucchini.

Ingredients you will need

Orange Zest

Zucchini

Vanilla

Butter

Sugar

Egg

Equipment you will use

Wooden Spoon

Mix dry with wet ingredients to make batter: Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

Ingredients you will need

Zucchini

Milk

Nuts

Prep pan, add batter: Spray the inside of a 10-inch bundt pan or tube pan lightly with cooking spray (or grease with butter). Wipe off the excess.

Ingredients you will need

Cooking Spray

Butter

Equipment you will use

Kugelhopf Pan

Pour in the batter and use a rubber spatula to level the top of the batter.

Equipment you will use

Spatula

Bake in the oven at 350°F (175°C) for about 50-55 minutes or until a wooden pick inserted in the center comes out clean (test at 45 min).

Equipment you will use

Oven

Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

Equipment you will use

Wire Rack

Frying Pan

Make glaze: Make the glaze by mixing together the glaze ingredients. You can easily do this by hand with a whisk or a spoon. If the glaze is too runny, add some more powdered sugar. If too thick, add more milk.

Ingredients you will need

Powdered Sugar

Glaze

Milk

Equipment you will use

Whisk

Drizzle glaze over cake.

Ingredients you will need

Glaze

Cut in thin slices to serve.

Equipment

Ingredients

Servings:

591milliliters

regular all-purpose flour, unsifted 118milliliters

natural, unsweetened cocoa 3teaspoons

baking powder 2teaspoons

baking soda 1teaspoon

salt 1teaspoon

cinnamon 177milliliters

soft butter 237milliliters

white granulated sugar 237milliliters

brown sugar 3

eggs, room temperature 2teaspoons

vanilla extract 2teaspoons

grated orange peel 710milliliters

coarsely shredded zucchini (from about 1 pound of zucchini, or 3 medium zucchini)118milliliters

milk 237milliliters

chopped walnuts or pecans 1serving

Glaze (directions follow)473milliliters

powdered sugar 3Tbsps

milk 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Chocolate Zucchini Cake on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.