Chocolate Zucchini Cakes
March 29, 2018 Comments

- Prep:
- 20 minutes
- Cook:
- 40 minutes
- Serves:
- Makes 10 to 12 servings
These zucchini cakes are oh so sweet, with a rich chocolate cake and a chocolate fudge icing. These treats are worth every bite.
Ingredients
Directions
-
In a bowl, sift together the flour, the cocoa powder, the baking soda, the baking powder, the salt, and the cinnamon. Set aside.
-
In the bowl of a stand mixer, cream together the butter, oil, sugar, and brown sugar until combined.
-
Add the vanilla, the eggs, the cream, and the sour cream. Beat until well combined. Add in the dry ingredients and combine well.
-
Add the zucchini and mix it in.
-
Grease and flour your cake pans. You can use small cake pans (3x5-inch) if desired; this batter will fill 5 to 6 of those. Bake in a 350 degree oven for approximately 30 minutes (until a toothpick inserted in the center comes out clean). Or bake it in a 13x9 or another size pan; bake for 35 to 40 minutes and check for doneness.
- Let the cake(s) completely cool.
-
To make the frosting: in a medium saucepan, place the chocolate fudge frosting and the chocolate chips.
-
Over medium-low heat, stir constantly until the chocolate chips have melted and the consistency is easy to stir.
-
Pour the frosting over the cake(s) and allow to cool. You can pop these little cakes in the freezer for up to 2 months, so they make a great make-ahead dessert!
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