Chocolate Zucchini Cake

Well dang, it's been a red hot minute since my last zucchini post on here!  Whaddya say we change that up with some ooey gooey Chocolate Zucchini Cake?!



Chocolate & Zucchini are two words that I would have never thought belonged together.  If you want a super moist and fudgy cake with an un-taste-able heap of veggies inside, then this is the cake for you.

Also, my in-laws are arriving today to visit for the weekend and I wanted something to poison present them with. 

First you will need two cups of grated zukes, well drained and salted.

Next, you mix up the dry ingredients.

Then the wet ingredients including the shredded zuke.  The batter is extremely full of zucchini.  Pour into a greased pan and bake.

 

In the meantime, whip up some classic butter frosting.



Here's the unfrosted cake fresh from the oven:

 

 

 I cut a small piece to sample.

 

It was extremely rich and chocolaty, if I didn't know better, I would not have guessed this cake was full of zucchini.  A little goes a long way when it comes to such a rich cake. 

 

 

Chocolate sprinkles were the decoration of choice.

 

 

 Chocolate Zucchini Cake Recipe

Cake Ingredients:

2 c. grated zucchini
1/2 tsp. salt
1 c. flour
1/3 c. cocoa powder
1 tsp. baking soda
1 tsp. cinnamon
2 eggs
1 c. sugar
1 Tbsp. lemon zest
1/2 c. applesauce
1/4 c. oil

 

Cake Directions:

Preheat the oven to 350. Grease a 9x13 pan. Place grated zucchini in a colander to drain. Sprinkle salt on it. Mix flour, cocoa, soda, and cinnamon. Mix (in a separate bowl) eggs, sugar, lemon zest, applesauce, and oil. Combine dry with moist ingredients. Press down on the zucchini with paper towels to extract all moisture. Stir zucchini into batter. Pour into the pan and bake for 20-25 min.

Frosting Ingredients:

1/2 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
2/3 cup unsweetened cocoa
5 to 7 Tbsp. milk


Frosting Directions:

Beat first 3 ingredients at medium speed with an electric mixer until creamy.
Whisk together powdered sugar and cocoa. Gradually add powdered sugar mixture alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 4 Tbsp. additional milk for desired consistency.