Chocolate Zucchini Cake With Pineapple Frosting and Coconut
Zucchini is a versatile vegetable that adds moisture and nutrients to baked goods like cakes.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 2 cup Zucchini
- 2 cup All-purpose flour
- 1/2 cup Cocoa powder
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter
- 1 cup Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Sour cream
- 1/2 cup Semi-sweet chocolate chips
- 1/2 cup Crushed pineapple
- 1 cup Powdered sugar
- 1/2 cup Shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, combine the grated zucchini, flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Fold in the chocolate chips.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the pineapple frosting by mixing the crushed pineapple and powdered sugar together in a bowl.
- Once the cake has cooled, spread the pineapple frosting evenly over the top. Sprinkle with shredded coconut.
- Allow the cake to rest for 30 minutes before serving. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.