Mexican Chocolate Zucchini Cake with a Cream Cheese Glaze
Serves 12
15 mins prep
60 mins cook
75 mins total
If you like carrot cake and zucchini bread you will love this moist chocolate bundt cake recipe combined with exotic Mexican chocolate.
Cake:
Cream cheese glaze:
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Cake:
Preheat oven 325 degrees. Grease and flour a 10-inch bundt pan.
Using a stand mixer, beat sugar, oil, and butter until well blended. Gradually beat in buttermilk, eggs, and vanilla.
In another bowl, whisk sifted flour, cocoa, baking soda, cinnamon, and cloves. Gradually combine slowly into sugar mixture.
Stir in zucchini, Mexican chocolate, and pecans.
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:
In a large mixing bowl cream together butter, cream cheese, and vanilla extract using a hand mixer.
Gradually beat in confectioner’s sugar. Add milk to desired consistency. Don’t make it too thin or it will slide off the cake.
Drizzle the glaze over the cake.