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Chocolate-Zucchini Cake

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Ingredients

Adjust Servings:
2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup sour cream
2 1/2 cups grated zucchini (from 2 medium [6 oz. each] zucchini)
1 cup semisweet chocolate chips
BROWN BUTTER-PISTACHIO FROSTING
1/2 cup unsalted butter
1 (8-oz.) pkg. cream cheese, at room temperature
4 cups unsifted powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
8 tablespoons roasted salted pistachios, finely chopped, divided

Chocolate-Zucchini Cake

One of the most popular vegetables of the summer is zucchini, turning up as cheesy casseroles, fried appetizers, and warm breads. Go one step further and make this chocolate cake, guaranteed to become your go-to recipe for birthday celebrations, potlucks, and simple weeknight desserts. This impressive yet easy-to-make cake got rave reviews in our Test Kitchen and quickly developed a cult following. It’s packed with plenty of green stuff (two medium zucchini), but your family will be too distracted by the chocolate flavor and the nutty brown butter frosting to notice that they are eating vegetables. For optimal texture, shred the zucchini on the large holes of a box grater. A tasty frosting is the crowning touch on a cake, and this Brown Butter-Pistachio Frosting has just the right sweet-salty balance to partner with the deep chocolate cake. Browning butter is a French cooking technique that, when used, can take a recipe from good to fabulous.

  • 3 H 20 M
  • Serves 12
  • Easy

Ingredients

  • BROWN BUTTER-PISTACHIO FROSTING

Directions

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Read more: https://www.myrecipes.com/recipe/chocolate-zucchini-cake-2

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Yellow Squash Bundt Cake
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RASPBERRY PRETZEL SALAD
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Yellow Squash Bundt Cake
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RASPBERRY PRETZEL SALAD

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