Dark Chocolate Zucchini Cake Recipe

Name: Dark Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE BATTER:; 2-1/2 cups All-purpose Flour; 2-1/2 teaspoons Baking Powder; 1-1/2 teaspoon Baking Soda; 1/2 cups Dark Cocoa; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1 teaspoon Nutmeg; ½ Tablespoons Butter; 1-1/2 cup Granulated Sugar; 3 whole Eggs, Lightly Beaten; 1 teaspoon Vanilla Extract; 1/4 teaspoons Lemon Extract; 2 cups Zucchini, Shredded; 1/2 cups Buttermilk; _____; FOR THE DARK CHOCOLATE FROSTING; 8 ounces, weight Cream Cheese; 1/4 cups Butter; 1-1/3 cup Powdered Sugar; 1 teaspoon Vanilla Extract; 1/4 cups Dark Cocoa

Servings: persons

FOR THE CAKE BATTER:
2-1/2 cups All-purpose Flour
2-1/2 teaspoons Baking Powder
1-1/2 teaspoon Baking Soda
1/2 cups Dark Cocoa
1/2 teaspoons Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
½ Tablespoons Butter
1-1/2 cup Granulated Sugar
3 whole Eggs, Lightly Beaten
1 teaspoon Vanilla Extract
1/4 teaspoons Lemon Extract
2 cups Zucchini, Shredded
1/2 cups Buttermilk
_____
FOR THE DARK CHOCOLATE FROSTING
8 ounces, weight Cream Cheese
1/4 cups Butter
1-1/3 cup Powdered Sugar
1 teaspoon Vanilla Extract
1/4 cups Dark Cocoa

1
["NOTE: All the ingredients below the zucchini are for the dark chocolate cream cheese frosting.", "Preheat the oven to 350 degrees. Mix together the flour, baking soda, baking powder, dark cocoa, salt, cinnamon, and nutmeg.", "In a different bowl, cream the butter and sugar. The mixture will be crumbly. Add in the eggs one at a time, mixing after each addition. Stir in the vanilla extract, lemon extract, and zucchini.", "Mix the dry ingredients and buttermilk in with the zucchini mix, and stir until well-combined.", "Grease a 9x13"" cake pan, and then pour in the batter. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.", "In the meantime, make the frosting. In a medium bowl, cream the butter and cream cheese. Add in the powdered sugar, and then the vanilla and dark cocoa. Beat well.", "Frost the cake once it has cooled completely. Store leftovers covered in the refrigerator."]

1109

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: FOR THE CAKE BATTER:, 2-1/2 cups All-purpose Flour, 2-1/2 teaspoons Baking Powder, 1-1/2 teaspoon Baking Soda, and more.

Yes, Dark Chocolate Zucchini Cake 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.

Dark Chocolate Zucchini Cake

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