Sunday, August 23, 2009

Chocolate Zuchini Cake with Cream Cheese Frosting

Adapted from a recipe by Rachelle Hughes

Zucchini you say????? Try this recipe just once and you will see why on earth I made this cake. I tried a piece of zucchini cake with raised eyebrows years ago and was instantly converted. I was given giant zucchini's a week ago and instantly new where it was going... in the cake tin. Give this moist chocolate treat a try.



1/2 Cup butter (room temperature)
1/2 Cup oil
1 3/4 Cup sugar
2 Eggs
2 C grated zucchini
1 tsp salt
1 tsp baking soda
2 1/2 Cups flour
1 tsp vanilla
1/2 Cup buttermilk or sour milk
4 Tbsp Cocoa powder
1/2 tsp cinnamon
1 tsp baking powder.
1 Cup milk chocolate chips


Cream butter, oil and sugar until smooth. Add eggs, vanilla and milk. Add remaining ingredients, except chocolate chips. Mix well and stir in 1/2 of the chocolate chips.
Oil and flour a bundt pan ( you can use a regular spring form baking pan but it will be take longer to bake and not be as consistantly moist all the way through). I sprinkled the remaining choco chips on the bottom of the bundt pan. If using a normal cake pan sprinkle top with remaining choco chips.
Bake at 350 degrees for 40 to 45 minutes. Let cool before removing from pan. Pour or spread on frosting. Recipe follows.

1 8oz packet cream cheese softened
1/4 cup icing sugar (powdered sugar)
1 tsp vanilla essence
Mix all ingredients together until thoroughly combined

If you like you can add a spoonful of jam to this mixture, however I like the plain vanilla cream cheese combination with the chocolate cake.

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