The Perfect Chocolate Zucchini Cake With Lemon Cream Cheese Buttercream

Chocolate Zucchini Cake

Are you looking for a way that zucchini can be used up from your garden? I’ve got you covered! My Chocolate Zucchini Cake recipe is easy and delicious. Ryan shared this recipe with us, and it is a favorite among our fans.

Although the zucchini adds moisture to cakes, you won’t be able to tell once they are baked. To carry the lemon zest flavor, I added it to the cake.

The cream cheese frosting was also made with a little lemon juice. It may sound strange to some, but chocolate and lemon are delicious together!

Using a 9″ x 13″ baking pan, you can make them simpler. Ryan’s parents used chocolate chips on top of this cake. I added the frosting.

You can bake in a rectangular baking dish, but you won’t need to change anything except the baking time. Add about 10 minutes to the time I have suggested.

How to Assemble This Cake

This cake can be assembled in a matter of minutes, with only two layers. It is very easy to assemble. The first time I made this cake, I didn’t even frost it and left it as it was. This look can be achieved with a regular kitchen knife.

INGREDIENTS

FOR THE CAKE

  • 2 1/4 cup (270 g) all-purpose flour
  • 1/2 cup (109g) unsweetened chocolate powder
  • 1 teaspoon (4 g) baking soda
  • 1 teaspoon (6 g salt)
  • 2 cups (400g) of granulated sugar
  • 1/2 cup (113g) unsalted butter at room temperature
  • 1/2 cup (109g) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon (4.2 g) pure vanilla extract
  • 1/2 cup (120g) buttermilk at room temperature
  • 2 cups (300 g) grated unpeeled zucchini, about 2 1/2 medium
  • 1 teaspoon lemon zest

BUTTERCREAM

  • 1 cup (226g) unsalted butter slightly chilled
  • 4 oz. 4 oz.
  • Five cups (625g) of powdered sugar. Measured and then sifted
  • 1 teaspoon (4.2g) lemon extract
  • Salt a pinch

INSTRUCTIONS

FOR THE CAKE

  • Preheat the oven to 325°F. Spray two 8-inch round cake pans with spray, then line them with parchment paper. Spray the parchment. Set aside.
  • Mix flour, baking soda, and cocoa powder in a large bowl. Set aside.
  • Use a stand mixer fitted to a paddle attachment to beat the butter, sugar, and oil together in a bowl.
  • Mix the eggs, beating for approximately 30 seconds between each addition. Add the vanilla.
  • Mix the dry ingredients with the buttermilk, beginning and ending with dry ingredients.
  • Add the grated zucchini and lemon zest and mix.
  • Bake the batter in the prepared pans for 25-30 minutes.
  • Allow cooling completely in the pan.

 

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