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!
In a separate bow combine flour, cocoa, baking powder, soda, salt and cinnamon- set aside.
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.