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Chocolate Lover’s Zucchini Cake
Once again, it’s zucchini to the rescue! If you simply must indulge in chocolate, this is the dessert I recommend. Zucchini contains quite a bit of potassium, which helps reduce blood pressure, so really, eating this cake is a calming practice.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 10-12 1x
- Category: Bakery
Ingredients
Scale
- Cake
- 2 1/2 cups all-purpose flour, plus extra for dusting the pan
- 1/2 cup unsweetened cocoa powder, plus extra for dusting the pan
- 2 cups sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon instant espresso powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup low-fat buttermilk
- 2 1/4 cups shredded zucchini
- 2 teaspoons orange zest
- Glaze
- 1 cup confectioners’ sugar
- 1 1/2 tablespoons 2% milk
- 1/2 teaspoon vanilla extract
Instructions
- For the cake: Preheat the oven to 325 degrees F. Grease the inside of a Bundt pan with cooking spray or butter and sprinkle a bit of flour and cocoa to coat. Shake out any excess flour and cocoa.
- In a large bowl, combine the sugar, oil, and eggs until mixed. Add the vanilla.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, cinnamon, and salt.
- Add the flour mixture to the sugar mixture. Stir until well combined.
- Stir in the buttermilk, then add in the zucchini and orange zest.
- Pour the batter into the Bundt pan.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 to 20 minutes. Carefully invert the cake on a wire rack to cool completely.
- For the glaze: Combine the confectioners’ sugar, milk, and vanilla until you have a pourable consistency to drizzle over the cake. Allow it to set for about 5 minutes before slicing and serving.
