Yesterday Jade and I made the most scrumptious cake. I know at first thought some of you may be thinking “chocolate and zucchini?…I don’t think so!” but trust me when I say this is a great little cake. It turned out so rich and chocolaty. Of course I think it would have been just as good without frosting but Jade insisted I make some chocolate buttercream for it.
Here is the recipe just in case any of you would like to try it!
Chocolate Zucchini Cake
2 1/4 cups sifted naturally white flour
1/2 cup cocoa powder (unsweetened)
1 tsp. baking soda
1 tsp. kosher salt
1 3/4 cups sugar
1 stick butter (1/2 cup) at room temperature
1/2 cup vegetable oil
2 large eggs
1 tsp. pure vanilla extract
1/2 cup buttermilk
2 cups unpeeled grated zucchini
1 cup semi-sweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 325 degrees. Butter and flour 2 8-inch round cake pans. Beat together sugar, butter and oil in a large mixing bowl until blended well. Add eggs to the mixture one at a time, being sure to beat well after each one. Add the vanilla. While you are mixing the ingredients together sift together flour, cocoa powder, baking soda and salt. Once all of the wet ingredients, except the buttermilk, are incorporated start mixing in the dry ingredients alternating between the dry and the buttermilk. Mix in the grated zucchini. Pour the batter into the prepared pans. Sprinkle the chocolate chips and nuts over the top of each pan.
Bake until a cake tester inserted into the center comes out clean. It took ours about 40 minutes.
Hugs~ The City Chicks