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.
Author:Addie Gundry
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.
