Chocolate Zucchini Cake
Ingredients
- 2 cups zucchini grated on large holes of a box grater or in a food processor
- 2 3/4 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 stick 8 tablespoons unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup buttermilk
- Confectioners’ sugar to dust over cake
Instructions
- Preheat oven to 325° F.
- Grease a 9-inch round springform pan with high sides. Line the bottom with a parchment circle. Spray again with cooking spray then sprinkle with flour and dump out the excess. Place pan on top of a piece of foil that comes up the sides of the pan. Gather the foil up and around the pan. Place on a sheet pan and set aside.
- Place grated zucchini in a clean, dry kitchen towel and wring it out to remove as much water as possible. Discard any water. Place zucchini in a bowl and set aside.
- In a mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer using the paddle attachment, cream together the butter and sugar on medium speed.
- On low speed, slowly add oil, vanilla, and eggs. Stop the mixer and scrape down the sides of the bowl.
- Add one third of the dry ingredients into the egg mixture followed by one half of the buttermilk.
- Add another third of the flour mixture followed by the remaining buttermilk. Add the remaining one third of the flour mixture and stop the machine to scrape down the sides of the bowl as needed.
- Using a rubber spatula, gently fold in the reserved zucchini.
- Pour batter into the prepared pan and bake for 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
- Cool. Remove cake from pan and place onto a serving platter. Dust cake with confectioners’ sugar.
Notes
Makes one 9-inch cake