Chocolate Zucchini Cake with Cream Cheese Glaze

Step 1

Grease well and dust with cocoa powder, a standard size bundt pan (or two 8 inch cake pans) Preheat oven to 350 degrees F.

Step 2

Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.

Step 3

Cream together the butter, brown sugar, granulated sugar and vanilla until fluffy.

Step 4

Add the eggs, one at a time, beating well after each addition.

Step 5

Fold in the dry ingredients alternately with the milk.

Step 6

Always begin and end with the dry ingredients. With the last addition of dry ingredients fold in the grated zucchini.Pour batter into the prepared pan and bake at 350 degrees F for about 40-50 minutes, until a wooden toothpick inserted in the center comes out clean. 8 inch cake pans take about 25-30 minutes.

Step 7

Cool in the pans for a few minutes before turning the cake out onto a wire rack to cool completely . Top with cream cheese glaze.

Step 8

Beat ingredients together until smooth. If you think the glaze is too thick, add a teaspoon or two of milk. If it gets too thin, add a little more icing sugar.

Step 9

Spoon over the cooled bundt cake and let it fall naturally down the sides.

Step 10

If making this as a layer cake, I recommend using the frosting from our Red Velvet Cake. Find that recipe here.