August 30, 2020 2 min read

Are you tired of zucchini yet? I love adding this to cakes - it makes them so moist, no one knows they're eating their veggies and it's a reason to make a cake! I found this recipe on one of my favorite blogs @howsweeteats and I loved the cake. The cake was great texture, good flavor and easy to make. Now the icing is a different story. I liked the premise of the chocolate cream cheese icing - I make a cinnamon cream cheese icing that is to die for, so I thought I'd try this one. My family gave this icing a thumbs down - they thought it spoiled the cake and the cake should have had a classic chocolate icing. So after you make this cake, it's up to you - what icing are you going to use? I'd say if you're family is a little more adventurous - try the icing, if they're purists like mine - go for a classic icing. 

Chocolate Zucchini Cake

Grate 2 1/2 c. zucchini on paper towel and sprinkle with salt - let sit for 10 minutes.

Combine & give it a good whisk
1 3/4 c. flour (spooned into measuring cup - not packed)
1 1/4 c. sugar
1/3 c. cocoa
2 tsp. b. powder
1/2 tsp. b. soda
3/4 tsp. salt
1/2 tsp. cinnamon

In a separate bowl, mix together
3 large eggs
1 c. olive oil
1 tbsp. vanilla

Add the wet ingredients to the dry and mix until combined.

Fold in the zucchini.

Add the batter to a 9x13 baking pan that has been lined with parchment or grease your pan.

Bake at 350 for about 30-40 minutes, until the centre springs back when lightly touched or a toothpick comes out clean.

Chocolate Cream Cheese Icing

Beat together until smooth and creamy
8 oz. cream cheese
1/2 c. unsalted butter
2 tsp. vanilla

Add in, beating until combined
1/3 c. cocoa
2 c. iciing sugar

Frost your cooled cake.

Happy baking!



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