…topped with dark chocolate cream cheese frosting. (I didn’t want to put all that in the title; it’d be way too long.) Anyway, I really couldn’t help making this. I had too many zucchini, and I have no willpower when it comes to chocolate. Especially dark chocolate. Besides, it’s good for me, right? Okay, probably not…but this is my version of chocolate zucchini cake, and I love it. I hope you do, too!
Here’s what you’ll need for the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 cup dark cocoa
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 12 Tbsp butter
- 1 1/2 – 2 cups granulated sugar
- 3 eggs, lightly beaten
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/4 tsp lemon extract
- 2 cups shredded zucchini
And for the frosting:
- 8 ounces cream cheese
- 1/4 cup butter
- 1 and 1/3 cup powdered sugar
- 1 tsp vanilla
- 1/4 cup dark cocoa
Preheat the oven to 350 degrees. Mix together the flour, baking soda, baking powder, dark cocoa, salt, cinnamon, and nutmeg.
In a different bowl, cream the butter and sugar. The mixture will be crumbly.
Add in the eggs one at a time, mixing after each addition.
Stir in the vanilla extract, lemon extract, and zucchini.
Mix the dry ingredients and buttermilk in with the zucchini mix, and stir until well-combined.
Grease a 9×13″ cake pan, and then pour in the batter.
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
In the meantime, make the frosting. In a medium bowl, cream the butter and cream cheese. Add in the powdered sugar, and then the vanilla and dark cocoa. Beat well.
Frost the cake once it has cooled completely.
Store leftovers covered in the refrigerator.