A cocoa laced cake packed with chocolate goodness and covered in a tangy sour cream frosting. Not to mention zucchini. Shredded zucchini adds incredible moistness and body to the cake making it dense but not heavy.
Never in my wildest dreams did I think zucchini cake could taste so heavenly good! You may think it sounds odd if you’ve never experienced it before but trust me when I say it’s not. It’s exactly like inserting applesauce or banana into your baking.
The zucchini completely disappears into the batter. Not one single trace can be detected in the finished product making it perfect for feeding to unsuspecting kids and family members.
You know the ones I’m talking about. The certified vegetable haters, the ones who kick and scream when the smallest piece of vegetable is set in front of them.
When you wrap chocolate and sugar around zucchini no one can resist it’s lure.
Especially when that pertinent piece of information is kept from them.
I don’t normally condone this kind of behavior but if it gets people to eat their veggies than I plead the fifth!
P.S. Just between you and I, my family still isn’t aware there’s zucchini in this cake. It’ll be our little secret. Tee-hee.
A zucchini laced cake packed with chocolate goodness and topped with a tangy sour cream frosting.
- About 2 hours before baking place shredded zucchini in a large strainer over a bowl to allow water to drain. Stir occasionally and press down on the zucchini with the flat side of a spoon. Alternately you can use a cheesecloth or dish towel to wring the water out.
- Preheat oven to 325º F. Butter a 9-inch deep sided cake or springform pan. In a large bowl sift flour, cocoa, baking soda, and salt together. In a separate large bowl beat together butter and sugar with an electric mixer on medium speed about 3 minutes or until light and fluffy.
- Beat in oil, then one egg at a time, then vanilla. Alternately beat in flour mixture and buttermilk in 3 batches beginning and ending with flour on low speed. Stir in zucchini.
- Pour batter into greased pan and spread evenly. Bake 1 hour and 20 minutes or until a toothpick comes out clean from center. Remove and cool on wire rack, turn out after 15-20 minutes or if using springform carefully remove side. Cool completely before frosting.
- In a large mixing bowl cream butter and sour cream together until fluffy on medium speed, beat in vanilla, add one cup of confectioners' sugar at a time until you reach a nice, thick consistency, continue to beat on medium speed until fluffy 3-4 minutes.
Adapted from Saveur
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.