Mexican Chocolate Zucchini Cake With Cream Cheese Glaze Recipe

Name: Mexican Chocolate Zucchini Cake With Cream Cheese Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups sugar; 1/2 cup canola oil; 1/4 cup butter softened; 1/2 cup buttermilk; 2 eggs; 1 teaspoon vanilla extract; 2 1/2 cups all purpose flour sifted; 3 tablespoons cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 2 cups shredded zucchini finely; 3 5/16 ounces mexican chocolate tablet, recommend Nestle-Abuelita, shredded into a powder; 1/2 cup chopped pecans; 1/4 cup unsalted butter softened; 4 ounces cream cheese softened; 1 teaspoon pure vanilla extract; 2 cups confectioner's sugar; 1/2 cup milk

Servings: persons

1 3/4 cups sugar
1/2 cup canola oil
1/4 cup butter softened
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour sifted
3 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups shredded zucchini finely
3 5/16 ounces mexican chocolate tablet, recommend Nestle-Abuelita, shredded into a powder
1/2 cup chopped pecans
1/4 cup unsalted butter softened
4 ounces cream cheese softened
1 teaspoon pure vanilla extract
2 cups confectioner's sugar
1/2 cup milk

1
Preheat oven 325 degrees. Grease and flour a 10-inch bundt pan.
2
Using a KitchenAid(R) Stand Mixer, beat sugar, oil, and butter until well blended. Gradually beat in buttermilk, eggs, and vanilla.
3
In another bowl, whisk sifted flour, cocoa, baking soda, cinnamon, and cloves. Gradually combine slowly into sugar mixture.
4
Stir in zucchini, Mexican chocolate, and pecans.
5
Transfer to a greased pan and bake for 55 to 60 minutes or until a toothpick inserted in center comes out clean. Let cake cool for 10 minutes before removing from pan to a wire rack to cool.

2135

kcal

Calories

111

Fat

275

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 19 ingredients. The key ingredients include: 1 3/4 cups sugar, 1/2 cup canola oil, 1/4 cup butter softened, 1/2 cup buttermilk, and more.

Yes, Mexican Chocolate Zucchini Cake With Cream Cheese 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.

Mexican Chocolate Zucchini Cake With Cream Cheese Glaze

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