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
3⁄4 cup Domino brown sugar, packed
1⁄2 cup Wesson oil
1⁄4 cup Land O Lakes butter
2 Eggland’s Best eggs
3⁄4 cup plain yogurt (or Daisy sour cream)
1 teaspoon vanilla
2 1⁄2 cups Gold Medal flour
3⁄4 cup unsweetened cocoa powder
1 1⁄2 teaspoons Arm and Hammer baking soda
1⁄2 teaspoon Clabber Girl baking powder
1⁄2 teaspoon Morton salt
2 cups zucchini, shredded (generous cups!)
1⁄2 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.
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!
