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Chocolate Zucchini Cake with Cream Cheese Glaze |
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!
Grease well and dust with cocoa powder, a standard size bundt pan (or two 8 inch cake pans)
Sift together and set aside:
2 1/4 cups cake flour (regular flour will work well too in a pinch)
1/2 cup cocoa
2 tsp baking powder
1 1/2 tsp baking soda
pinch salt
Cream together well, until light and fluffy
3/ 4 cup butter
1 cup brown sugar
1 cup granulated sugar
2 tsp vanilla extract
Add one at a time, beating well after each addition:
3 large egg
Fold in the dry ingredients in 3 additions alternately with
1/ 2 cup milk
Always begin and end with the dry ingredients. With the last addition of dry ingredients fold in:
2 cups grated zucchini
Pour batter into the prepared pan and bake 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.
Cream Cheese Glaze
Beat together until smooth and creamy
4 ounces (1/2 cup) cream cheese
2 cups powdered sugar (icing sugar)
2 tsp vanilla extract
Spoon over the cooled bundt cake.
If making this as a layer cake, I recommend using the frosting from our Red Velvet Cake. Find that recipe here: http://www.nlrockrecipes.com/2012/06/best-red-velvet-cake.html
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Chocolate Zucchini Cake with Cream Cheese Glaze |
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!
Grease well and dust with cocoa powder, a standard size bundt pan (or two 8 inch cake pans)
Sift together and set aside:
2 1/4 cups cake flour (regular flour will work well too in a pinch)
1/2 cup cocoa
2 tsp baking powder
1 1/2 tsp baking soda
pinch salt
Cream together well, until light and fluffy
3/ 4 cup butter
1 cup brown sugar
1 cup granulated sugar
2 tsp vanilla extract
Add one at a time, beating well after each addition:
3 large egg
Fold in the dry ingredients in 3 additions alternately with
1/ 2 cup milk
Always begin and end with the dry ingredients. With the last addition of dry ingredients fold in:
2 cups grated zucchini
Pour batter into the prepared pan and bake 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.
Cream Cheese Glaze
Beat together until smooth and creamy
4 ounces (1/2 cup) cream cheese
2 cups powdered sugar (icing sugar)
2 tsp vanilla extract
Spoon over the cooled bundt cake.
If making this as a layer cake, I recommend using the frosting from our Red Velvet Cake. Find that recipe here: http://www.nlrockrecipes.com/2012/06/best-red-velvet-cake.html
