This recipe for Chocolate Lover’s Zucchini Cake is from Addie Gundry’s The Lighten Up Cookbook.
“Once again, it’s zucchini to the rescue! If you simply must indulge in chocolate, this is the dessert I recommend. Zucchini contains quite a bit of potassium, which helps reduce blood pressure, so really, eating this cake is a calming practice.”
Copyright © 2018 by Addie Gundry in The Lighten Up Cookbook and reprinted by permission of St. Martin’s Griffin.
Find other recipes from this cookbook here.
- 2½ cups all-purpose flour, plus extra for dusting the pan
- ½ cup unsweetened cocoa powder, plus extra for dusting the pan
- 2 cups sugar
- ¾ cup vegetable oil
- 3 eggs, large
- 2 teaspoons vanilla extract
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon instant espresso powder
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup low-fat buttermilk
- 2¼ cups shredded zucchini
- 2 teaspoons orange zest
- 1 cup confectioners’ sugar
- 1½ tablespoons 2% milk
- ½ teaspoon vanilla extract
- 1 Preheat the oven to 325°F. Grease the inside of a Bundt pan with cooking spray or butter and sprinkle a bit of flour and cocoa to coat. Shake out any excess flour and cocoa.
- 2 In a large bowl, combine the sugar, oil, and eggs until mixed. Add the vanilla.
- 3 In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, cinnamon, and salt.
- 4 Add the flour mixture to the sugar mixture. Stir until well combined.
- 5 Stir in the buttermilk, then add in the zucchini and orange zest.
- 6 Pour the batter into the Bundt pan.
- 7 Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
- 8 Cool the cake in the pan for 15 to 20 minutes. Carefully invert the cake on a wire rack to cool completely.
- 1 Combine the confectioners’ sugar, milk, and vanilla until you have a pourable consistency to drizzle over the cake. Allow it to set for about 5 minutes before slicing and serving.