Chocolate Sour Cream Zucchini Cake With Chocolate G

Name: Chocolate Sour Cream Zucchini Cake With Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter for the pan; 3 cups grated zucchini (about 2 smallish ones); 3/4 teaspoon salt, plus more for salting the zucchini; 2 1/2 cups all-purpose flour; 2/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 2/3 cups sugar; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup vegetable oil or light olive oil; 2 large eggs, at room temperature; 1 1/4 teaspoons vanilla extract; 1/2 cup sour cream, at room temperature

Servings: persons

Butter for the pan
3 cups grated zucchini (about 2 smallish ones)
3/4 teaspoon salt, plus more for salting the zucchini
2 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 2/3 cups sugar
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable oil or light olive oil
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract
1/2 cup sour cream, at room temperature

1
Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
2
Preheat the oven to 325u00b0F (170u00b0C). Butter a 9x9-inch cake pan.
3
Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
4
Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
5
Lift the zucchini out of the colander and give it a gentle squeeze, but don't squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
6
Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
7
When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.

1262

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Butter for the pan, 3 cups grated zucchini (about 2 smallish ones), 3/4 teaspoon salt, plus more for salting the zucchini, 2 1/2 cups all-purpose flour, and more.

Yes, Chocolate Sour Cream Zucchini Cake With Chocolate Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Sour Cream Zucchini Cake With Chocolate Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions