This one might be OMG it's amazing cake in my house but you can just go the normal boring route and call it Chocolate zucchini cake too.
I noticed that when I get the urge to share a recipe here at Oliver and Rust, it tends to be for the sweet tooth. One day we may have to rectify that seeing as we actually don't eat that many sweets, we are more savoury people but, for now sugar away everyone. You may also notice my photos are sporting a snazzy new watermark that is a part of the logo package I just received. More on that later. If anyone knows how to change a psd file watermark to white text instead of the gray you see, I would be super grateful. I am using PS Elements 11 just in case that helps. My brain is about to explode with learning from the last few days.
Without further adieu,I give you Chocolate Zucchini cake! (thank me later for a healthy cake)
2 medium zucchini, peeled, grated on large holes of box grater
8 tablespoons butter, at room temperature
2 + 3/4 cups flour
1/2 cup unsweetened cocoa
1 + 1/4 teaspoon baking soda
1 teaspoon salt
1 + 1/2 cups sugar
1/2 cup olive or corn oil
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup walnuts, chopped, optional for garnish
Frosting:
1/4 cup butter, at room temperature
1/3 cup sour cream
1/2 teaspoon vanilla extract
3-4 cups confectioners' sugar
Instructions
About 2 hours before baking place shredded zucchini in a large strainer over a bowl to allow water to drain. Stir occasionally and press down on the zucchini with the flat side of a spoon. Alternately you can use a cheesecloth or dish towel to wring the water out.
Preheat oven to 325º F. Butter a 9-inch deep sided cake or springform pan. In a large bowl sift flour, cocoa, baking soda, and salt together. In a separate large bowl beat together butter and sugar with an electric mixer on medium speed about 3 minutes or until light and fluffy.
Beat in oil, then one egg at a time, then vanilla. Alternately beat in flour mixture and buttermilk in 3 batches beginning and ending with flour on low speed. Stir in zucchini.
Pour batter into greased pan and spread evenly. Bake 1 hour and 20 minutes or until a toothpick comes out clean from center. Remove and cool on wire rack, turn out after 15-20 minutes or if using springform carefully remove side. Cool completely before frosting.
Frosting:
In a large mixing bowl cream butter and sour cream together until fluffy on medium speed, beat in vanilla, add one cup of confectioners' sugar at a time until you reach a nice, thick consistency, continue to beat on medium speed until fluffy 3-4 minutes.
now if you've followed me awhile you know i made some changes because i can't leave well enough alone. ***for the cake batter, i completely replaced the butter with coconut oil as a healthier alternative that makes the cake more moist, whole wheat flour (have fun sifting that), no walnuts (haters amongst us) and i made my own buttermilk with vinegar and 1% milk replacing everything 1:1
the sour cream frosting is amazing. i dare you not to lick the screen. or at least when you make it eat half the frosting before it hits the cake.
