Mexican Chocolate Zucchini Cake with Cream Cheese Glaze

KITCHENAID
19Ingredients
85Minutes
420Calories

Ingredients
US|METRIC

  • 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 shredded zucchini (finely)
  • 3 5/16 ounces mexican chocolate (tablet, recommend Nestle-Abuelita, shredded into a powder)
  • 1/2 cup chopped pecans
  • 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

  1. Preheat oven 325 degrees. Grease and flour a 10-inch bundt pan.
  2. Using a KitchenAid® 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.
Discover more recipes from KitchenAid

NutritionView more

420Calories
Sodium6% DV150mg
Fat31% DV20g
Protein10% DV5g
Carbs20% DV59g
Fiber8% DV2g
Calories420Calories from Fat180
% DAILY VALUE
Total Fat20g31%
Saturated Fat7g35%
Trans Fat
Cholesterol50mg17%
Sodium150mg6%
Potassium170mg5%
Protein5g10%
Calories from Fat180
% DAILY VALUE
Total Carbohydrate59g20%
Dietary Fiber2g8%
Sugars42g84%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Reviewer Profile Image