A Delightfully Fudgy Treat Made with Zucchini? How Can You Not Try?

 

Check out what my friends at Food.com had to say about this chocolate zucchini cake:

 

This chocolate zucchini cake is extremely delicious. It was a big hit for Thanksgiving dessert, yum! Thank you so much for sharing!

 

I personally am not waiting until the holidays to make this again. It was a hit in my house too, but how can chocolate go wrong? My daughter and I both agree that chocolate soothes the soul. Had a bad day? Even a handful of chocolate chips can put a smile on your face.

 

Ingredients

 

1 cup Domino sugar

34 cup Domino brown sugar, packed

12 cup Wesson oil

14 cup Land O Lakes butter

2 Eggland’s Best eggs

34 cup plain yogurt (or Daisy sour cream)

1 teaspoon vanilla

12 cups Gold Medal flour

34 cup unsweetened cocoa powder

12 teaspoons Arm and Hammer baking soda

12 teaspoon Clabber Girl baking powder

12 teaspoon Morton salt

2 cups zucchini, shredded (generous cups!)

12 cup Hershey’s chocolate chips

frosting

8 ounces Philadelphia cream cheese, soft

2 tablespoons Land O Lakes butter, soft

1 teaspoon vanilla

3 cups Domino powdered sugar (or to taste)

 

 

Instructions:

Preheat oven to 325 degrees. Grease a 13×9 inch pan or a bundt pan. Cream sugar, oil and butter. Add the eggs, yogurt and vanilla.

Sift together the dry ingredients, then add them to wet ingredients – batter will be really thick, moisture from the zucchini will come out while cooking.

Fold in zucchini and chocolate chips.

Spread batter in the pan and bake for 30-35 minutes. Cool completely before frosting.

For the frosting: Beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth.

Refrigerate until serving.

 

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Quick Tip: If you’re short on time, just dusting the top of this cake with powdered sugar is delicious and beautiful.

Thank you to Food.com for this awesome recipe!

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