Zucchini Chocolate Cake
Ingredients
The cake
-
2 ½
cups
all-purpose flour
-
¼
cup
cocoa powder
-
2
teaspoons
baking soda
-
1
teaspoon
ground cinnamon
-
½
teaspoon
freshly ground nutmeg
-
1
teaspoon
salt
-
½
cup
unsalted butter
-
1
cup
white granulated sugar
-
1
cup
brown sugar
-
½
cup
vegetable oil
-
3
large
eggs
-
1
cup
buttermilk
-
2 ½
cups
grated zucchini
-
½
cup
chopped walnuts
The frosting
-
1
cup
unsalted butter
-
3
cups
powdered sugar
-
2
teaspoons
pure vanilla extract
-
2
tablespoons
buttermilk
Instructions
- Preheat the oven to 350°F and prepare two 8-inch round cake pans.
- Whisk together the dry ingredients in a medium bowl.
- In a stand mixer, cream the butter and sugars until fluffy, then add the oil, eggs, and buttermilk.
- Mix in the dry ingredients until just combined, then add the zucchini and walnuts.
- Divide the batter between the prepared pans and bake for 27 to 30 minutes.
- Allow the cakes to cool in the pans for about 5 minutes before inverting onto cooling racks.
- To make the frosting, beat the butter until smooth, then sift in the powdered sugar and mix with vanilla and buttermilk.
- Assemble the cake by layering with frosting in between and on top, then chill and serve.
Nutrition Facts (estimated)
Servings
12
Calories
212
Total fat
21g
Total carbohydrates
12g
Total protein
2g
Sodium
92mg
Cholesterol
34mg
You might also like