Decadent Chocolate Zucchini Cake
with Sour Cream Chocolate Frosting- Wheat
- Egg
- Milk
- Soy
- Soy
- Fish
- Sesame
- Tree nuts
- Peanuts
- Mustard
- Milk
- Egg
- Wheat
- Crustaceans
- Sulphites
- May contain traces of allergens
- Gluten
- Triticale
This moist chocolate zucchini cake is a year-round showstopping dessert with it's decadent cocoa forward flavour and tender crumb. Topped with an irresistible sour cream chocolate frosting, you won't even realize you're eating vegetables!
Ingredients
½ cup
Cocoa Powder
(May be present: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
1.5 cup
All-Purpose Flour
(Contains: Wheat May be present: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Crustaceans, Sulphites, Gluten)
½ cup
Brown Sugar
(May be present: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
½ cup
White Sugar
(May be present: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
2 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Zucchini
129 mL
Sour Cream
(Contains: Milk May be present: Milk)
4 g
Baking Powder
(May be present: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites, Triticale)
12 g
Baking Soda
(May be present: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites, Triticale)
1 cup
Icing Sugar
(May be present: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
½ cup
Bittersweet Chocolate Chips
(Contains: Soy May be present: Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)
1.7 g
Espresso Powder
Not included in your delivery
5 tbsp
Butter*
(Contains: Milk)
½ tsp
Salt*
½ cup
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 350F.
- Remove 5 tbsp butter from the fridge and set aside in a warm place to soften.
- Grease the base and sides of an 8x8-inch (9x13-inch) baking tin with 1 tbsp oil, then line with a piece of parchment paper, pressing to adhere.
- Grate zucchini.
- Add espresso powder and 1 tbsp (1.5 tbsp) hot water to a small bowl, then stir to dissolve.
- Add flour, cocoa powder, 3/4 tsp (1.5 tsp) baking soda, 0.5 tsp (1 tsp) baking powder and 1/2 tsp (1 tsp) salt to a medium bowl, then whisk to combine.
- Add 1/2 cup (1 cup) oil, brown sugar, white sugar, eggs, espresso mixture and 6 tbsp sour cream to a large bowl, then whisk to combine. Stir in zucchini.
- Gently add flour mixture to the large bowl, stirring until combined and no floury streaks remain.
- Transfer zucchini cake batter to prepared baking tin, then spread in an even layer using the back of a spoon or spatula.
- Bake in the middle of the oven for 35-45 min, until domed in the middle and a toothpick inserted into the centre comes out clean.
- Meanwhile, add chocolate chips to a small microwave-safe bowl. Microwave in 10-20 second increments, stirring after each, until melted and smooth.
- Add softened butter and melted chocolate to another large bowl. Beat for 2-3 min, using an electric hand mixer, until creamy and fluffy. Slowly beat in icing sugar, remaining sour cream and 1/8 tsp (1/4 tsp) salt until combined. Beat in 1 tbsp (2 tbsp) milk until creamy and smooth.
- Remove cake by running a sharp knife around the edges of the baking tin and gently pulling on the parchment paper.
- Dollop sour cream chocolate frosting over top of cake, then spread using the back of a spoon, making large swooping motions to create a pattern.
- Sprinkle flaky salt over top, if you'd like.
- Cut chocolate zucchini cake into desired number of slices.
