This chocolate-zucchini cake is guaranteed to become one of your go-to dessert recipes.
Learn how to make chocolate-zucchini cake.
This will be a potluck and party favorite after the first time you serve it.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
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Let the cake cool completely before wrapping the baking pan with storage wrap and a layer of aluminum foil.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Store the dish in the fridge up to two months.
Thaw overnight in the fridge before serving.
Does Chocolate-Zucchini Cake Need To Be Refrigerated?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Yes, once this cake is frosted, it should be stored in the fridge.
The cream cheese in the frosting needs to stay cooled to prevent foodborne illness.
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Love baking with zucchini?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
each] zucchini)
1cupsemisweet chocolate chips
Frosting:
1/2cupunsalted butter
1(8-oz.)
Spray a 13-x-9-inch baking pan with baking spray.
Add eggs; beat until incorporated, about 15 seconds.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Stir together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
Stir in zucchini and chocolate chips.
Pour into prepared pan; smooth top with a spatula.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add batter to pan:
Pour into prepared pan; smooth top with a spatula.
Remove from oven; cool completely in pan, about 1 hour.
Make browned butter:
Melt butter in a small saucepan over medium-high.
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Cook, stirring occasionally, until butter begins to brown, about 10 minutes.
Remove from heat; pour into a heatproof glass bowl.
Add cream cheese; beat on high speed until smooth, about 20 seconds.
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Reduce speed to low; gradually beat in powdered sugar, vanilla, and salt.
Increase speed to high, and beat until fluffy, 2 minutes.
Stir in 5 tablespoons of the pistachios.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Frost Cake:
Spread frosting over cake.
Sprinkle with remaining 3 tablespoons pistachios.
This rich chocolate cake can be paired with a multitude ofdelicious toppings.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
