At this very moment I have 10 zucchini sitting on my counter. Since we moved right when I would normally put in my garden I am not even growing zucchini this year. I am so grateful for everyone that shares with me, especially my in-laws, and it forces me to try different recipes using one of my favorite summer veggies. I normally make zucchini muffins and cakes, but today I am sharing a rich, delicious, moist, chocolaty zucchini cake. This cake is delightfully easy, and even a zucchini skeptic couldn’t turn down this cake. This is a win-win in my book because I can use my zucchini, and I have a dessert my entire family digs.
The literally icing on the cake of this recipe is the thick layer of rich butter cream spread over the top. Normally, I am not a chocolate cake lover, but this buttercream is delicious and I plan to use it in other recipes because the consistency is perfect. Rich and silky, but still light and fluffy so it does not become a belly ache from a overly sweetened frosting. I made a few adjustments to the measurements and ingredients of the original recipe, and am really happy with the results. The original recipe called for honey, but with the powdered sugar it made it too sweet for me, and I opted to remove it from my version. This frosting is so easy to put together, and there is no intimidation factor with this frosting. I know frosting can sometimes be a source of hesitation, but do not fret- this one is a winner. This recipe is a crowd pleaser, and those lucky enough to snag a piece will be bugging you for the recipe! I love to bring desserts like this to potlucks or cookouts because it is always popular.
Tomorrow is a bittersweet day for me. Kellen has gone to have a day with Grandma since he was a baby, and tomorrow is his last day before he enters kindergarten. I am feeling a little sad about this transition, and I know that it is important to be excited, which I am, but I am also feeling my boy growing so quickly, and wanting him to stay in our little bubble just a little longer. I know I keep talking about this, but it feels therapeutic, and I know a lot of you are moms like me, and are feeling similar emotions with you little ones. Hell- I bet those of you who have kids in college are still getting these feels….slow down time, slow down.
My hair stylist and friend gave me a really wonderful perceptive last time I saw her for a cut. Her daughter is the same age, and she has one younger like Rowan. She was looking at this with similar emotions, but as a time to have special 1:1 with her youngest. I love that perspective because it takes the “end” feels away a bit, and allows me to appreciate the time with my baby.
I know I will still be a little sad, but thank goodness for chocolate cake, Pure Barre and margaritas (I have a killer new margarita recipe for you I am posting on Friday and it even using summer produce!).
Chocolate Zucchini Cake
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 3 eggs
- 2/3 cup milk
- 1 cup vegetable oil
- 1 Tbsp vanilla extract
- 2 1/2 cups shredded zucchini
- 6 Tbsp unsalted butter, softened
- 6 1/2 Tbsp cocoa powder
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 5 Tbsp milk
- pinch of salt
Preheat oven to 350 degrees F. Grease a 13x9-inch baking dish.
Start with the preparation of the cake. In a large bowl whisk the flour, sugar, cocoa, salt, baking soda, and baking powder.
- In another large bowl, whisk together the eggs, milk, oil, and vanilla. Stir in the zucchini
Add the dry ingredients to the wet ingredients and stir. The batter will be very thick.
Spread batter into the baking dish. Bake at 350 degrees F for 35 minutes or until a toothpick is almost clean from the center. Allow cake to cool completely before frosting.
While cake is cooling, prepare the frosting. Use a hand mixer to beat the butter, cocoa, and vanilla in a large bowl. Slowly add the powdered sugar, then 2 Tablespoons of milk, and a pinch of salt. Add more milk a tablespoon at a time until desired consistency is reached. You want the frosting to spread easily over the cooled cake. Spread frosting over cake and serve.
Recipe Adapted from Dessert Now, Dinner Later