This triple chocolate zucchini cake recipe came from Mountain Mama Cooks. If you see the recipe, this version is for high altitude. However, you don’t need to change much if you’re on sea level. Just take a look at the quick tip for the few modifications. Anyway, if you have time, you should head over Mountain Mama Cooks because it has other home cooked meals you might want to try for your family.
See what our friends over at Mountain Mama Cooks have to say about this recipe:
“Cocoa powder, mini chocolate chips and a pourable milk chocolate frosting, this cake doesn’t skimp. It’s rich, decadent and if I do say so myself, f’ing awesome. Yeah, it’s that good.”
This cake is so awesome that my husband was speechless when he first tasted it. He is a chocoholic so he’s pretty much mesmerized when he first tasted this. My sons fell in love with this too because well, they inherited their dad’s love for chocolates.
I am sure your family will love this too as much as mine does! Enjoy this recipe!
Ingredients
1/2 cup Land O Lakes butter, softened
1/4 cup Wesson vegetable or canola oil
1 1/2 cups Domino granulated sugar
2 large Eggland’s eggs
1 tablespoon McCormick pure vanilla extract
2 1/4 cups Gold Medal all-purpose flour
3/4 cup Hershey’s cocoa powder
3/4 teaspoon Clabber Girl baking powder
1 teaspoon Clabber Girl baking soda
1/2 teaspoon table salt
8 oz Alouette creme fraiche or Daisy sour cream
2 cups shredded zucchini
1 cup Toll House mini chocolate chips
1/4 cup Land O Lakes butter
1/4 cup Borden milk
3 tablespoons Hershey’s cocoa powder
2 cups Domino powdered sugar
Instructions
- Preheat oven to 350F degrees.
- Spray a 10-cup bundt pan with cooking spray and set aside. In a medium sized bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; set aside.
- In bowl of stand mixer beat butter, oil and sugar together until smooth- about 3 minutes. Add vanilla and eggs and continue mixing until smooth and combined, scraping sides as needed. Add the flour mixture, alternately with the creme fraiche or sour cream, mixing after each addition until just mixed in. Fold in shredded zucchini and mini chocolate chips.
- Pour batter into prepared bundt pan and bake for 50 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and let it cool on a baking rack for 20 minutes before removing it from pan.
- To make the frosting, melt butter, milk, and cocoa powder over medium heat. Stir frequently until chocolate is smooth. Remove from heat and whisk in powdered sugar until there are no more lumps.
- Pour frosting over the still warm bundt cake, taking care to cover the cake evenly. It’s cool if the frosting pools in the center of the bundt cake- easier to stick your finger in!
- Allow the cake to cool completely before serving.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This cake has been modified for high altitude. To make it at sea level, increase sugar by 2-3 tablespoons, decrease vanilla to 1 teaspoon and increase baking powder to 1 teaspoon. Follow directions as written.
Thanks again to Mountain Mama Cooks for this amazing recipe.
