Moist decedent chocolate zucchini cake is the best seasonal cake this fall! Rich warm chocolate, slight cinnamon fall flavor with a small after hint of orange and the best part is its full of healthy zucchini!
My mothers garden is always heavy loaded with large zucchini’s each fall. We love to pull out her recipe book full of family heirloom recipes and make the best zucchini foods possible. Like this zucchini bread! We found this from my great grandma a couple years ago and have been making it every fall since.
How to make Chocolate Zucchini Cake
First we start my creaming together the butter, sugar and eggs. Beat just until they are nice, fluffy and cream. DO NOT over beat them! When a batter is over beaten it will appear grainy.
Mix the dry ingredients separate
We are going to mix all the dry ingredients together in a bowl. WHY mix dry ingredients together in a bowl instead of throwing them in with the creamed ingredients? We mix these dry ingredients separate to ensure they are all mixed equally. If you throw the baking soda (essential for rising) into wet dough there is a good chance in will clump and clot instead of mix evenly throughout the entire batter.
Benefits of Zucchini
Why is zucchini such a popular vegetable to add to baking? Zucchini is has a nice, mild flavor that blends perfectly with baking- but even better zucchini helps keep the breads and cakes completely moist! Not to mention sneaking in vegetables for kids (and even picky adults) will always being a major plus in the rankings for me.
In a blender blend zucchini to equal 2 cups. You do not need to add any water! There is plenty in the vegetable.
Blend everything together and pour it into your favorite cake pan. Our grandma’s recipe called for a bundt cake- but I’ve even made this into muffins! I love this bundt cake I found at Sur La Table
DOUBLE CHOCOLATE ZUCCHINI CAKE?
If you are a chocolate lover? Add a couple of handful’s of your favorite chocolate chips to the batter!!
You can make a simple glaze, or a cream cheese frosting for this chocolate cake. I love them both! This frosting is ridiculously easy to make.
In a separate bowl mix all ingredients together with a whisk. If you want to make the frosting a little thicker and creamier beat in some room temp cream cheese. You cannot go wrong with either.
HOW TO REMOVE CAKE FROM A BUNDT PAN WITHOUT STICKING?
The most stressful part of any cake baking moment. Removing the cake from the bundt pan.
- Generously spray bunt pan with a quality non-stick spray like PAM. (Yes, generic and brand name do make a difference here.) make sure to spray all the nooks and crannies.
- Bake cake as instructed.
- Remove from oven and let cool for about 5-10 minutes.
- Carefully run a knife around the top of the edges.
- Place plate, or serving platter on top of pan and flip the cake over.
- Gently and slowly pull up the bundt pan.
- IF cake is still sticking flip back over and run knife carefully around edges a little deeper down.
WHEN DO I FROST THE CAKE?
You want so spread the delicious glaze all over that bad boy while it is warm. The chocolate zucchini cake is delicious served warm too!
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Moist decedent chocolate zucchini cake is the best seasonal cake this fall! Rich warm chocolate, slight cinnamon fall flavor with a small after hint of orange and the best part is its full of healthy zucchini! Add chocolate chips for a rich double chocolate zucchini cake!
- 2 1/2 cups flour
- 1/2 cup cocoa
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp cinnamon
- 3/4 cup softened butter
- 1/2 tsp salt
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 2 tsp orange peel
- 2 cup zucchini
- 1/2 cup milk
- 1 cup nuts optional
- 2 cups chocolate chips optional
- 2 cup powder sugar
- 3 Tbs milk
- 1 Tbs vanilla
- 3 oz room temp cream cheese optional
In a separate bow combine flour, cocoa, baking powder, soda, salt and cinnamon- set aside.
- Beat butter and sugar until smooth, add eggs one at a time. Beat well after each egg.
Add chopped zucchini to blender and blend. You will need 2 cups of blended zucchini.
Stir in milk, vanilla, orange and zucchini into the creamed butter mixture.
Mix dry ingredients into batter. If adding nuts or chocolate chips, incorporate slowly.
Pour batter into well greased bunt pan. Bake 350 for 50-60 minutes. Cool 10 minutes. Run knife gently around edges and flip cake carefully. Add glaze immediately.
Combine all ingredients into bowl. Beat until smooth.
This recipe fit into a 9 cup bundt pan. You can also bake in a 9x13 pan or make into muffins! My kids especially love muffins.
Beat just until they are nice, fluffy and cream. DO NOT over beat them! When a batter is over beaten it will appear grainy.