zucchini chocolate cake recipe
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • CAKE: 2½ cups regular all-purpose flour, unsifted
  • ½ cup baking cocoa
  • 2½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup soft butter
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons grated orange peel
  • 3 cups coarsely shredded zucchini (from about 1 pound of zucchini)
  • ½ cup milk
  • 1 cup chopped walnuts or pecans
  • GLAZE: 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • a sprinkle of chopped walnuts, optional
Instructions
  1. CAKE: Preheat the oven to 350 degrees F.
  2. Drain the shredded zucchini in a colander. If using previously frozen zucchini, make sure it is well drained. Squeeze out the liquid so that the zucchini is not soggy but has a little moisture.
  3. Whisk together the flour, cocoa, baking powder, soda, salt, and cinnamon in a bowl, and set aside.
  4. With a mixer, beat together the butter and the sugars until smooth and pale in color. 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.
  5. Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. This mixture may look curdled while you are mixing; that's okay.
  6. Butter the inside of a 10-inch Bundt pan or tube pan. Pour in the batter and use a rubber spatula to level the top of the batter. My batter seemed a bit loose to do this, but yours may be thicker. Bake in the oven for about 50-55 minutes or until a wooden pick inserted in the center comes out clean. I tested at 45 minutes as my oven tends to run hot, but the cake still needed some time. Cool in pan 15 minutes, then turn out on wire rack to cool thoroughly.
  7. GLAZE: Whisk powdered sugar, milk, and vanilla together. If the glaze is too runny, add some more powdered sugar. If too thick, add more milk. Drizzle glaze over cake. Top with chopped walnuts, if using.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/chocolate-zucchini-cake-recipe/