Carrot cake has shown us that it's certainly possible to have vegetables in cakes. So we thought about venturing beyond the popular carrot, to another vegetable that’s highly nutritious and good for health. That’s right, we’re talking about zucchini. If case you are worried about how it will taste, don't be. It's going to taste like cake and not like zucchini. What's more, you can't see it either. A great way of sneaking some veggies into kids’ stomachs. So follow this detailed cake baking recipe and make this interesting dessert for yourself.
Ingredients:
- 250 gm all-purpose flour (spooned & leveled)
- 62 gm unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon espresso powder
- 1/2 teaspoon salt
- 240 ml canola or vegetable oil
- 200 gm granulated sugar
- 150 gm packed light or dark brown sugar
- 4 large eggs, at room temperature
- 80 gm sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 360 gm shredded zucchini (lightly blotted)
- 180 gm semi-sweet chocolate chips
- chocolate frosting or vanilla frosting
Directions:
- Preheat the oven to 350°F or 177°C.
- Grease two cake pans and line them with parchment paper. Grease the papers too. This will allow the cake to be easily removed from the pan after it's done baking, so don't skip this step. Set the pans aside.
- First, prepare the cake. In a bowl, add the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt, and whisk until thoroughly combined. In another bowl, add the oil, sugar, brown sugar, eggs, sour cream, vanilla and zucchini, and beat with a handheld mixer or a stand mixer with a paddle attachment. Mix until fully combined. Now pour the dry ingredients into the wet ingredients, a little bit at a time. Mix well and then add more, mixing again. Continue this process until all the dry and wet ingredients are thoroughly combined. Now add the chocolate chips to the batter and fold them in.
- Now pour the batter into the prepared cake pans. Bake for about 30 minutes. The exact time will vary depending on the machine you're using, so keep a close eye. You know they are done when a toothpick inserted in the middle comes out clean.
- Once baked, remove from the oven and set aside on a wire rack to cool. Remember, the cakes must be completely cooled before piping the frosting on top. If it's still warm the frosting might melt and spread everywhere. So let the cakes cool completely.
- After the cakes are cooled, slice off the tops of the cakes until they are even. Use the cut-off cake bits to crumble over ice cream and enjoy. Now place one cake on the serving plate or cake stand. Evenly cover the top with frosting. Then place the second cake on top and spread the frosting on top and on the sides of the cakes. Decorate with sprinkles or mini chocolate chips, if desired.
- Slice and serve.
- Leftover cake can be stored at room temperature for 3 days, in the fridge for 5 days, and in the freezer for up to 3 months. If frozen, remember to thaw overnight before using.
Notes, tips and tricks:
- You can make this cake ahead, if desired. Bake the cakes and prepare the frosting a day before. Keep the cakes covered at room temperature and refrigerate the frosting in an airtight container. Before piping the frosting on, let it sit at room temperature before using. If needed, beat it just a little bit so that it becomes soft and fluffy again.
- Before adding the zucchini to the batter, they need to be shredded or grated. Then blot them lightly on a paper towel before adding. Remember, don't squeeze out the moisture too much; just enough to blot the wetness on the outside.
- Add the eggs one at a time. Let the first beat completely, then add the second egg, and so on.
- This recipe can also be made as cupcakes. Simply pour the batter into cupcake liners placed in the muffin tray. Bake at the same temperature for about 20 minutes. If you're making mini cupcakes, about 12 minutes of baking is enough.