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Chocolate Lover’s Zucchini Cake Recipe

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★★★★★

4.7 from 53 reviews

This Chocolate Lover’s Zucchini Cake is a moist and rich dessert that combines the goodness of grated zucchini with deep chocolate flavors. Perfect for chocolate enthusiasts looking for a delicious way to sneak in some veggies, this cake is topped with a luscious homemade chocolate frosting, making it an indulgent treat suitable for any occasion.

Ingredients

Scale

Cake

  • 2 cups granulated sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ cup cocoa powder
  • ½ cup milk
  • 2 ¼ cups grated zucchini

Frosting

  • ½ cup melted butter
  • ⅔ cup cocoa powder
  • 3 cups powdered sugar
  • ⅓ cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent the cake from sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon (if using), and salt until they are well combined.
  3. Combine wet ingredients: In a separate large bowl, beat the granulated sugar, vegetable oil, eggs, vanilla extract, and milk until the mixture is smooth and homogenous.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined to avoid overmixing.
  5. Add zucchini: Fold in the grated zucchini carefully, ensuring it is evenly distributed throughout the batter.
  6. Bake the cake: Pour the batter into the greased baking pan and bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cake: Allow the cake to cool completely in the pan on a wire rack before frosting, ensuring the frosting does not melt.
  8. Prepare frosting: In a bowl, combine the melted butter, cocoa powder, powdered sugar, whole milk, and vanilla extract. Mix until smooth and spreadable.
  9. Frost the cake: Once the cake has cooled, evenly spread the chocolate frosting over the top of the cake. Slice and serve.

Notes

  • Be sure to squeeze excess moisture from the grated zucchini to prevent the cake from becoming too wet.
  • You can substitute vegetable oil with canola or light olive oil if preferred.
  • This cake keeps well covered at room temperature for up to 3 days or can be refrigerated for a week.
  • For added texture, consider folding in chocolate chips along with the zucchini.
  • If you want a less sweet frosting, reduce the powdered sugar slightly and add more cocoa powder.

Keywords: Chocolate zucchini cake, chocolate cake with vegetables, moist chocolate cake, chocolate frosting, healthy chocolate dessert

Find it online: https://ricoloranz.com/chocolate-lovers-zucchini-cake-recipe/