This Chocolate Zucchini Cake with cream cheese glaze is the perfect delicious answer to the question of what to do with a bumper crop of one of summer’s most plentiful vegetables.
Chocolate Zucchini Cake
It never fails; at this time of year I always get requests for recipes from folks who need ideas to use up the bumper crop of zucchini from their backyard gardens and this Chocolate Zucchini Cake is my latest answer.. I am not a fan of the cucumber cousin myself but with such a neutral flavor they do lend themselves well to certain baked goods.
Zucchini breads, loves and muffins are pretty prevalent out there now which is great because the grated vegetable can add much appreciated moistness and a little extra nutrition to these baked treats. I wanted to up the ante on zucchini baking with something a little more indulgent and came up with this moist delicious chocolate cake. The cream cheese glaze looks great on this dark chocolate dessert too but not nearly as good as it tastes as a compliment to the tender delicious cake.
So there’s my contribution to the counter attack against the zucchini invasion. You’re welcome!
- 2¼ cups cake flour (regular flour will work well too in a pinch)
- ½ cup cocoa
- 2 tsp baking powder
- 1½ tsp baking soda
- pinch salt
- 3/ 4 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 large egg
- 1/ 2 cup milk
- 2 cups grated zucchini
- 4 ounces (1/2 cup) cream cheese
- 2 cups powdered sugar (icing sugar)
- 2 tsp vanilla extract
- a little milk
- Grease well and dust with cocoa powder, a standard size bundt pan (or two 8 inch cake pans) Preheat oven to 350 degrees F.
- Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
- Cream together the butter, brown sugar, granulated sugar ans vanilla until fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Fold in the dry ingredients alternately with the milk.
- Always begin and end with the dry ingredients. With the last addition of dry ingredients fold in the grated zucchini.Pour batter into the prepared pan and bake at 350 degrees F for about 40-50 minutes, until a wooden toothpick inserted in the center comes out clean. 8 inch cake pans take about 25-30 minutes.
- Cool in the pans for a few minutes before turning the cake out onto a wire rack to cool completely . Top with cream cheese glaze.
- Beat ingredients together until smooth. If you think the glaze is too thick, add a teaspoon or two of milk. If it gets too thin, add a little more icing sugar.
- Spoon over the cooled bundt cake and let it fall naturally down the sides.
- If making this as a layer cake, I recommend using the frosting from our Red Velvet Cake. Find that recipe here.