When I was at my daughter-in-law Jen’s the last week of August she made me her Chocolate Zucchini cake. It was baked in a 9″x13″ pan and left un-iced as the top was sprinkled with chocolate chips. It was the first time I had tasted Chocolate Zucchini cake and it was very good! It was Jen’s recipe that inspired me to make this cake which I have decided is a perfectly fitting dessert for the season that is just around the corner. As we bid a fond farewell to what was a very hot, busy and beautiful summer, we are warmly welcoming Fall with this Chocolate Zucchini Carrot Cake.
The zucchini and carrots in this cake ensure a moist and tender dessert that is further enhanced with Fall flavours by a delightful, easy to spread buttercream frosting dressed up with home-made Pumpkin Pie Spice.
Chocolate Zucchini Carrot Cake
½ cup of shortening
½ cup of oil
1 ¾ cups of sugar
1 teaspoon vanilla bean paste (or pure vanilla extract)
½ cup of buttermilk
5 tablespoons of cocoa
2 1/2 cups of unbleached flour
1 teaspoon of baking soda
½ teaspoon of baking powder
1 teaspoon of cinnamon
¼ teaspoon of nutmeg
1/8 teaspoon of allspice
½ teaspoon of salt
1 cup of grated zucchini
1 cup of grated carrots
Combine all your dry ingredients together in a medium sized bowl and set aside. Blend shortening, oil and sugar together until well mixed and creamy. Add eggs and vanilla and beat together well. Add dry ingredients (one cup at a time) until well blended. Slowly stir in grated zucchini and grated carrots until well combined.
Grease and flour an angel food cake pan. Spoon cake batter into pan and spread evenly.
Bake at 350° for 40-50 minutes. Check after 35 minutes (depending on your oven) and continue baking until cake tester comes out clean.
Loosen cake from sides of pan and from center of pan and let cool completely before removing.
When cake has cooled, invert onto a large plate.
Pumpkin Pie Spice Quick Buttercream Frosting
1/2 cup of butter (do not use margarine)
1 teaspoon of pure vanilla extract
4 cups of confectioner’s sugar
4-5 tablespoons of milk (add more if needed to gain desired spreading consistency)
3 teaspoons of home-made pumpkin spice
Cream butter until soft and smooth. Add pure vanilla extract and mix until well combined. Add confectioner’s sugar and with mixer on low setting, stir while adding milk one tablespoon at a time until desired frosting consistency is achieved. Add pumpkin pie spice and mix on high until well blended. Frost cake as desired.
Enjoy with family and friends or grab a sweater, sit on the deck and savour the delicious Fall flavours in this cake while watching the leaves cascade to the ground.