Mexican Chocolate Zucchini Cake with a Cream Cheese Glaze

chocolate-zucchini-cake

I have been wanting to bake a chocolate zucchini cake with the zucchini in our garden and was looking for a recipe when my mom reminded me I had made one before. I looked on the blog and realized I never shared it. Silly me! This recipe was originally developed for KitchenAid and I can’t wait to remake it. If you like carrot cake and zucchini bread you will love this recipe combined with exotic Mexican chocolate.

Get the step-by-step instructions on the Kitchenthusiast blog »

Mexican Chocolate Zucchini Cake with a Cream Cheese Glaze

Ingredients:

Cake:

  • 1 3/4 cups sugar
  • 1/2 cup canola oil
  • 1/4 cup butter, softened
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour, sifted
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups finely shredded zucchini
  • 1 (3.3 ounce) tablet Mexican chocolate (recommend Nestle-Abuelita), shredded into a powder
  • 1/2 cup chopped pecans

Cream cheese glaze:

  • 1/4 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 2 cups confectioner’s sugar
  • 1/2 cup milk

Directions:

Cake:

  1. Preheat oven 325 degrees. Grease and flour a 10-inch bundt pan.
  2. Using a stand mixer, beat sugar, oil, and butter until well blended. Gradually beat in buttermilk, eggs, and vanilla.
  3. In another bowl, whisk sifted flour, cocoa, baking soda, cinnamon, and cloves. Gradually combine slowly into sugar mixture.
  4. Stir in zucchini, Mexican chocolate, and pecans.
  5. Transfer to a greased pan and bake for 55 to 60 minutes or until a toothpick inserted in center comes out clean. Let cake cool for 10 minutes before removing from pan to a wire rack to cool.

Cream cheese glaze:

  1. In a large mixing bowl cream together butter, cream cheese, and vanilla extract using a hand mixer.
  2. Gradually beat in confectioner’s sugar. Add milk to desired consistency. Don’t make it too thin or it will slide off the cake.
  3. Drizzle the glaze over the cake.
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This recipe was created in partnership with KitchenAid®. All opinions are my own.

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