I will definitely make them again… they were super moist and no one noticed the zucchini! This decadent cake is made with fresh summer zucchini and pantry basics. Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set. No, you can’t taste the zucchini. Cut into 9-16 slices and serve. See my recipe notes for details. Did muffin tins and it made 29 muffins, cooking for ONLY 19 MINUTES, so be sure to keep an eye on these smaller quantities, and check with a toothpick as instructed. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Fold in the grated, and drained, zucchini and 1/2 cup chocolate chips. Add in sour cream alternately with the flour, mixing after each addition until smooth. While the cake is cooling, make the chocolate frosting. Decorate however you’d like! This recipe has saved me going bonkers with an overflow of zucchine. Hi Mary, We haven’t tried this as a bundt cake but readers have had success. Preheat oven to 350 degrees F (175 degrees C). While unidentifiable back in 2009, it is actually a Sour Cream Chocolate Cake. The real secret behind it are the hidden vegetables inside. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp. Salt it lightly, tossing gently to mix. First, preheat the oven to 325°F. Grease two 9×2 inch cake pans. We’ll see how it turns out. Cream first 4 ingredients together ... egg, vanilla, and sour milk, mixing until well blended. Regardless of which you choose, you’ll have enough frosting to frost the entire layer cake AND a little leftover for some fun piping on top. I’ve been using your recipes for years!! Yes it can, Rachel! So good! Texture is fantastic (I prefer denser cakes over really airy ones). cloves 2 c. shredded, unpeeled zucchini 1/2 c. buttermilk or sour milk 1/3 c. oil 3 eggs 1/2 c. chopped nuts 1/2 c. semi-sweet chocolate chips Heat oven to 350 degrees. Add in vanilla, baking soda, baking powder, salt and eggs and continue mixing until smooth and combined, scraping sides as needed. Sour cream is also a game changer in this chocolate zucchini cake as it adds the right amount of fat to keep it extra tender. Required fields are marked *. Hi Erin, I’m so happy you enjoyed this cake! Pour batter evenly into cake pans. Use your fingers or a bristle pastry brush to cover the entire surface of the inside of the pan. Last question is how diabetic friendly is it? Loaded with chocolaty goodness and zucchini, this chocolate cake is heaven on a plate. When I was scooping out the batter into the cupcake pan, I found much of the morsels left at the bottom of the bowl. Pour into prepared pan. I’ve made this cake three times since July. This super rich and moist chocolate zucchini cake is topped with milk chocolate fudge frosting- you won’t even taste the vegetables! Simply whisk the dry ingredients in one bowl and beat the wet ingredients together in another bowl. Bake at 350 degrees F for well over the baking time the layers require. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating … 3 cups of vegetables hiding inside– you don’t even taste it! I used Ateco #30 tip for the piping. Spoon into greased and ... sprinkle top of cake with chocolate … Mix it up mostly in one bowl, bake and make your frosting, then cover with chocolate … Preheat oven to 350°F (177°C). It tastes even better than it looks, I swear. Store. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Once you frost this zucchini cake with chocolate … Add the butter, cocoa powder and water to a medium saucepan over low … Not too sweet, lusciously chocolatey, and moist! There were still morsels left in the cake but not a lot. Could I use some of my grated frozen zucchini for this cake? Pillsbury Plus devil's food cake mix 1 tsp. 2. I didn’t mind too much though as we love frosting. About to make this today for a disbelieving partner. There are so many different recipes you can use; sour cream will add flavor, moisture, and texture to just about any kind of cake. Bake the chocolate zucchini cake with chocolate chips for 35-40 minutes if using a cake … Step 3 Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Add zucchini until just combined. Mine is in the oven right now. Directions in the recipe notes. This is the best chocolate cake I’ve ever made! Let the cake cool completely. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Either way, it’s a sure winner. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. No, you can’t see the zucchini. The cake was left looking like swiss cheese on one side. Would the time and temperature need to change? I don’t know what I did, this did not turn out at all. This made delicious cupcakes and my zucchini hating husband had NO idea it was in there! Pour the batter into the … Mix to combine and then stir in sour cream just until blended. Pour into 9 x 13 inch pan and bake at 350 degrees for 45 minutes. The cakes must be completely cool before frosting and assembling. ... add. In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract until smooth. Taking on vacation with us. cinnamon 1/4 tsp. Set aside for 30 minutes to drain. I’ve made this twice in the last week, once for my coworkers & once for my kids & it was a hit! Always the same great result, I would recommend ( and have done ) it over and over. PLEASE SEE MY. If you try anything let us know how it goes! Frosting the cake was difficult as it was so moist and soft even after refrigerating overnight. You can sprinkle with more chocolate chips for garnish, if desired. I think maybe the mayo or the difference in baking proportions may have affected the baking time. Sift cake mix into a small bowl and set aside. I’m sure first time zucchini users would appreciate this. I have made it gluten free a few times but not sure how to make it diabetic friendly. Sour cream can be added to cake recipes to add fat with its creaminess, to add moisture, to activate baking soda so that the cake rises, and to control browning of the cake. Keep your eye on it and use a toothpick to test for doneness. Chocolate Zucchini Cake This Heart of Mine. Preheat oven to 350°. Made with three cups of shredded zucchini (you can’t taste it! Hi Sally! I love this cake but I can’t quite give it 5 stars as I made a couple of modifications. Let sit for 1 minute until it gets gloopy), substitute 1/3 cup vegan mayo for the sour cream. Never baked with zucchini before. I added some chopped pecans to the batter and a teaspoon of instant coffee to the frosting. Hi Annie, Yes, you can use frozen zucchini. Unfortunately I don’t like chocolate, but I made cupcakes for a family get together and everyone LOVED them! Bake for around 25-32 minutes or until the cakes are baked through. Each time we shared it with either family or friends, and each time we were asked for the recipe. I have now made this cake a number of times and we as a family adore it!! 5. How to make Sour Cream Chocolate Cake with Cake Mix. Doesn’t taste very chocolatey, but the texture is good. In the bowl of a stand mixer or with a hand mixer, beat the butter until smooth, about 1 minute. Scrape the batter into the pan and smooth the top. Make it today and snack on it for the next few days. Hope it turns out. Next, grease the bundt pan well with oil or butter. (I like my own buttercream frosting better than yours though- sorry!). Fold in the zucchini and chocolate chips. This is the perfect weekend cake! 1 cup sour cream 1 cake mix (chocolate fudge, with pudding in the mix, about 15.25 ounces) Optional: 1/2 teaspoon cinnamon (ground) 1 medium zucchini (shredded, about 1 1/2 cups shredded) 1 cup chocolate chips (semisweet) 1 cup pecans (chopped, or walnuts) For the Chocolate Glaze: 2 ounces unsweetened chocolate 2 tablespoons butter 3. I think this chocolate zucchini cake recipe is best served slightly cold. The great thing that it was loaded with zucchini which my picky kids usually wouldn’t touch, yet they ate all of it.thank you Sally! Chocolate sour cream, oil and vanilla extract until smooth did, this the. 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