Chocolate Zucchini Cake
Chocolate zucchini cake is a favorite in our house and the neighbors house as well. This extremely moist and decadent dessert is enriched with sour cream and instant chocolate pudding mix. I make it into cupcakes for quicker bake time and portability of snacking and sharing. This recipe can also make one bunt cake or a few loaves. As with most of my recipes I encourage you to make it your own and add other items like coconut, assorted chopped nuts, assorted chocolates or peanut butter chips.
Time: 1 1/2 hours Difficulty: Easy
Recipe:
- 2 3/4 c. All purpose flour
- 1/2 c. Cocoa powder sifted
- 1 1/2 tsp. Baking soda
- 2 1/2 tsp. baking powder
- 1 tsp. Salt
- 1 pkg. chocolate instant pudding mix
- 2 c. Sugar
- 1 1/2 sticks butter, unsalted
- 3 eggs
- 1/2 c. sour cream
- 1/2 c. Milk
- 2 tsp. Vanilla
- 2 c. Zucchini, grated (squeeze out some excess water)
- 1 cup mini chocolate chips, plus extra for topping
- 3/4 c. Walnuts, chopped (optional)
Gather your mis en place for this recipe. Combine flour, cocoa, salt, pudding mix, soda and baking powder in a bowl and set aside. Preheat ove to 375°F
Cream softened butter and sugar together on high speed in mixing bowl until consistency of heavy wet sand. Add eggs and beat at medium speed unti light and fluffy. Scrape down bowl frequently.
Add in sour cream and beat at medium speed to combine. Mix in dry ingredients and milk on low speed, scrape down bowl.
Stir in zucchini, chocolate chips and walnuts. Combine to be well incorporated.
Using a #16 blue scoop, portion out batter between 29 lined cupcake tins. Great value on cupcake liners . I find that this size scoop is perfect for a standard muffin or cupcake pan. Sprinkle tops with addditional mini chocolate chips.
Bake for 22 – 25 minutes or until a toothpick comes out clean. Let coool in pans 10 minutes, remove and place on cooling rack. If using a loaf or bundt pan adjust your baking time accordingly.
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