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Chocolate Iced Chocolate Zucchini Cake

August 14, 2012
Chocolate Zucchini Cake

Chocolate Zucchini Cake

My mother made this frequently when I was a child, which categorizes it in that special nook of my heart with after-school chocolate chip cookies, Sunday cinnimon rolls, and snow day chicken and dumplings.

I have been determined this summer to perfect this recipe, and I have got it! At least, in my book, it is perfect! This cake is fudgy and moist with an icing that adds the right amount of sweetness to the cake. You will be sneaking back into the pan for seconds.

Preheat oven to 350 degrees. Grease an 11×13 inch baking pan and set aside.

Chocolate Zucchini Cake

You can grate the zucchini in a food processor, fitted with a small grating plate or you can use a box grater. Two small zucchinis will do the trick to render 2 cups.

Whoever thought to put this in a cake is genious! It makes the cake so stinkin’ moist.

Chocolate Zucchini Cake

In a large mixing bowl or stand mixer, whisk together flour, sugar, cocoa powder, baking soda, and salt. Then, beat in the oil, eggs, sour cream and vanilla just until combined. Do not over-beat. Mix in 2 cups of grated zucchini and walnuts until combined.

Pour batter into baking dish and bake for 30-35 minutes.

Meanwhile, make the chocolate icing.

Chocolate Zucchini Cake

Oh yeah. Chocolate. Icing. Poured over warm cake. Yum.

The only problem I have with this icing is that I keep finding mysterious finger dip marks in it. Onika assures me that she has nothing to do with it…

The mystery remains unsolved.

The icing is a cinch to make. In a large sauce pan, melt the butter and whisk in milk, sugar, and cocoa powder. Continue to whisk and bring to a boil. Once it reaches a hard boil, set timer for 1 minute and whisk the icing the entire minute that it boils. Immediately remove from heat and set aside.

When the cake is finished baking, set on cooling rack and allow it to cool for 10 minutes. Then, pour and spread the warm icing over the warm cake. The icing may have started to set, that is okay. Just whisk it back to a smooth consistency before pouring over cake.

Chocolate Zucchini Cake

Seriously, this cake is ridiculous.

Let cake with icing cool to room temperature before cutting. Serve with chilled milk or coffee and vanilla bean ice cream.

Chocolate Zucchini Cake

A little side note:

We are getting down to the end of our Chocolate Iced Chocolate Zucchini Cake in the house. I know this because I just ate a piece while I typed this post. Uh humm…I wanted to make sure I got a piece before my kids got home from their first day back to school. Shameful, I know.

To prove its deliciousness, my 5th grader, Hailey, just walked in the door from school, and the first words out of her mouth were, “Is there any zucchini cake left? Can I have some?”

She has probably been salivating about it all day at school, hoping her mother didn’t eat it all in her absence from home today.

Well, lucky for her, I love her enough that I saved her some. Smile.

CHOCOLATE ICED CHOCOLATE ZUCCHINI CAKE
Author: Amanda Wilson
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 12
Ingredients
  • Cake:
  • 2 cups flour
  • 1 3/4 cup granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1/2 teaspoon Kosher salt
  • ¾ cup cooking oil
  • 2 large eggs
  • ½ cup fat-free sour cream
  • 2 teaspoons pure vanilla extract
  • 2 cups zucchini, finely grated
  • ¾ cup chopped walnuts (optional)
  • Chocolate Icing:
  • 8 tablespoons unsalted butter
  • ½ cup milk
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Grease an 11×13 inch baking pan and set aside. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Then, beat in the oil, eggs, sour cream and vanilla just until combined. Do not over-beat. Mix in grated zucchini and walnuts until combined. Pour batter into baking dish and bake for 30-35 minutes. Meanwhile, make the chocolate icing. In a large sauce pan, melt the butter and whisk in milk, sugar, and cocoa powder. Continue to whisk and bring to a boil. Once it reaches a hard boil, set timer for 1 minute and whisk the icing the entire minute that it boils. Immediately remove from heat allowing it to cool. Once it stops boiling, whisk in the vanilla. When cake is finished baking, set on cooling rack and allow it to cool for 10 minutes. Then, pour and spread the warm icing over the warm cake. If icing begins to set before the cake is ready, that is okay. Just whisk it back to a smooth consistency before pouring over cake. Let icing set and cake cool to room temperature before cutting. Serve with chilled milk or coffee and vanilla bean ice cream.

 

 

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