Chocolate Zucchini Cake

Chocolate Zucchini Cake

By April 23, 2017

Prep Time : 15 minutes. Cook Time : 1h 15 min Yield : 8-10 servings Allergens : ,

Ingredients

Instructions

*If you don't have buttermilk on hand, which I never do , simply add 1/2 tablespoon vinegar to 1/2 cup milk and let sit for 15 minutes. Voila - you have 1/2 cup of buttermilk!

Grate the zucchini and, working in batches, put a small mound of the grated zucchini in center of a large square of double-layer cheesecloth (I use Bounty paper towel and never have any problems - cannot guarantee that other brands won't rip). Gather corners together and squeeze out as much water as possible from the zucchini. Transfer zucchini to a bowl and set aside. (Do not obsess about the amount of zucchini. This is a very forgiving recipe when it comes to the amount of zucchini.)

Preheat the oven to 325 degrees F. Butter a deep 9" cake pan with butter (I always use Pam for baking - so easy to just spray and cakes never stick). Sift flour, cocoa, baking soda and salt together into a mixing bowl and set aside.

In another bowl, beat together the butter and sugar with an electric mixer on medium speed until fluffy. Add oil, beating well. Beat in the eggs, add vanilla, reduce speed to low and beat in flour mixture and buttermilk in alternative batches. Stir in grated zucchini.

Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, about 1 hour and 15 minutes (Start checking after 1 hour - baking time could be faster as ovens vary.) Remove from oven and set aside to cool for 15 minutes. Invert onto a rack to cool completely. Dust with confectioners' sugar and enjoy!

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Now to today’s recipe rich and moist chocolate zucchini cake. I absolutely love this cake. It is so rich, moist and very easy to make. The baby loves it and I don’t mind giving it to him as he also gets some veggies in it, but you can never taste or see the zucchini in this cake – ask my husband who ate it several times before I told him 🙂 The zucchini just makes it moist so that it doesn’t take any frosting which is a huge time and calorie saver. If you are really skeptical about the zucchini, you can use grated apples just the same. I have and loved it.

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