chocolate zucchini cake
(1 rating)
This cake is even better the second day! The cocoa and spice make it so delicious and the buttermilk makes such a tender crumb! I use cream cheese frosting. BUT it is goood without it.
(1 rating)
yield
12 -15
prep time
20 Min
cook time
45 Min
Ingredients For chocolate zucchini cake
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1 stickbutter or margerine
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1 2/3 csugar
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1/4 coil
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2eggs
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1 tspvanilla extract
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2 1/2 cflour
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1/4 ccocoa
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1/2 tspbaking powder
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1 tspbaking soda
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1/2 tspcinnamon
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1/4 tspsalt
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1/2 cbuttermilk or sour milk
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2 cgrated zucchini, partially peeled
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1 1/2 csemi-sweet chocolate chips
- CREAM CHEESE FROSTING
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3 ozcream cheese
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1/2 cbutter, softened (may omit butter and use half and half but more than 2 tablespoons.
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2 Tbspmilk or more
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2 cpowdered sugar
How To Make chocolate zucchini cake
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1Cream together butter, sugar and oil.
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2Add eggs and vanilla, mix well.
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3Whisk together all dry ingredients and add to above mixture alternately with the buttermilk.
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4Add the grated zucchini and chocolate chips last, stir until just combined.
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5After greasing pan(s); 9x13 or 24 cupcakes, sprinkle with cinnamon/sugar mixture. This sugar is optional.
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6Bake in a 350 degree oven for 40-45 minutes or until tests done with a toothpick. If you make cupcakes, bake for 25 minutes. Cool completely, then frost with your favorite icing. I make cream cheese frosting.
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7Cream cheese frosting: Cream butter and cream cheese until creamy, add milk and powdered sugar until consistency is what you like. Frost and enjoy that darn good cake!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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