Zucchini is in full swing. These warm, long summer days have gardens popping out veggies everyday. This is a fun way to use up your zucchini as a dessert. I love zucchini desserts, they bring so much moisture to whatever you are baking – bread, muffins or this cake topped with cream cheese frosting!
I baked this up and shared it with friends so I don’t have a photo of an individual slice. I borrowed this photo from the website where I found the recipe. I can assure you this is an accurate photo!
I don’t have sunflowers hanging out in my kitchen but they sure do look pretty in the photo!
Cake + vegetables = amazing. Who knew?
Chocolate Zucchini Cake, from Go Bold with Butter
For the cake:
1/2 cup butter, at room temperature
2 cups sugar
1/2 cup vegetable oil
2 teaspoons vanilla
1/2 cup buttermilk
2 cups shredded zucchini
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoons baking powder
1/2 teaspoon salt
For the cream cheese frosting:
8oz cream cheese, softened
1/4 cup butter, at room temperature
2 teaspoons vanilla
2 cups powdered sugar
Preheat oven to 350°F. In the bowl of an electric mixer, cream butter, sugar, and oil together until light and fluffy, about 2 minutes. Add eggs and vanilla then beat to combine. With the mixer on low speed, slowly pour in buttermilk then beat to combine. Add zucchini, and mix to combine.
In a separate bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients in three batches, mixing just until combined before adding the next batch. Pour batter into a buttered or greased 9×13” baking dish and bake for 30-40* minutes, or until a toothpick inserted into the center comes out clean. Cool completely then top with cream cheese frosting. *Check cake at 30 minutes, mine was done at this time but may take yours a bit longer. If corners begin to brown before the center is cooked through, lay a piece of tin foil loosely on top.
For the cream cheese frosting: In the bowl of an electric mixer, cream together cream cheese, butter and vanilla until light and fluffy, about 2 minutes. Add half the powdered sugar, and mix to combine. Add remaining powdered sugar then beat until light and fluffy.
This is the butter, sugar and oil. It is super important for your cake to beat this for at least two minutes. You want the fluffiness!
I don’t peel my zucchini and I don’t think you have to. Save yourself the step!
Before and after.
Make sure your butter and cream cheese are at room temperature and your frosting will come out perfectly smooth.
Store in the fridge and enjoy this fresh, summer treat!