Chocolate Zucchini Cake
Ok so even if you are not the biggest Zucchini/courgette fan trust me when I say you will enjoy this cake, it is seriously that good.
As a yacht chef always trying to find ways to get the people to eat vegetables in some form this was my trick for using up the zucchini.
I always ask the Crew what kind of cake they would like me to make as the Chef I feel its the least I can do when people are far away from friends and family for their birthday. I will never forget the first time got asked to make a Zucchini cake in the shape of cat while crossing the Atlantic Ocean. Never a dull moment while working on yachts thats for sure!
INGREDIENTS
2 cups castor sugar
1/2 cup unsalted butter softened
1/2 cup canola oil
1 tsp vanilla essence
2 large eggs at room temp
2 1/2 cup all purpose flour
3/4 cup cocoa powder
1 tsp Baking powder
1/2 tsp baking soda
1/2 cup sour cream
2 1/2 cup grated zucchini
1 cup chocolate chips
METHOD
Start by pre heating the oven to 325’F / 150’C
So what your going to do is beat the butter, sugar, oil, and vanilla with an electric mixer on high until fluffy – this should take about 2 mins
add the eggs and beat until incorporated – 15 secs
For step 2 what your going to do is
Sift together the flour and cocoa powder, baking powder and baking soda.
Add the flour mixture to the butter mixture alternately with the sour cream, start and finish with the flour, beating well on low after each addition. Stir in the zucchini and chocolate chips pour into your greased cake pan and smooth out the top.
Bake in pre heated oven until cooked about 45-50 mins
Cool completely in the pan.
While the cake is cooling prepare the frosting.
FROSTING INGREDIENTS
You can make a brown butter frosting is that is your think, or you can try this on.
1 packet of cream cheese at room temp
1/4 cup butter softened to room temp
icing sugar to taste ( I often leave out as the cake is sweet enough)
1 tsp vanilla
1/4 tsp salt
8 tbsp chopped pistachio. Your going to mix some into the frosting an use the rest as garnish on top.
FROSTING METHOD
Take the cream cheese and add to your mixing bowl using a paddle attachment mix for 15 sec, then add in your room temp butter and icing sugar if you are using it mix for 1 min until all well combined.
Add in the vanilla, salt and pistachio whip up a little longer.
Cover the cold cake with frosting and sprinkle with the left over pistachio.
Enjoy!
