Mexican Chocolate Zucchini Cake with Cream Cheese Glaze

Name: Mexican Chocolate Zucchini Cake with Cream Cheese Glaze | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 16
Ingredients: 1/2 cup milk; 2 cups confectioner’s sugar; 1 teaspoon pure vanilla extract; 4 ounces cream cheese, softened; 1/4 cup unsalted butter, softened; 1/2 cup chopped pecans; 1 (3.3 ounce) tablet Mexican chocolate (recommend Nestle-Abuelita), shredded into a powder; 2 cups finely shredded zucchini; 1/4 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 1 teaspoon baking soda; 3 tablespoons cocoa powder; 2 1/2 cups all-purpose flour, sifted; 1 teaspoon vanilla extract; 2 eggs; 1/2 cup buttermilk; 1/4 cup butter, softened; 1/2 cup canola oil; 1 3/4 cups sugar

KitchenAid Chef

Serving

16

Ingredients

1/2 cup milk

2 cups confectioner’s sugar

1 teaspoon pure vanilla extract

4 ounces cream cheese, softened

1/4 cup unsalted butter, softened

1/2 cup chopped pecans

1 (3.3 ounce) tablet Mexican chocolate (recommend Nestle-Abuelita), shredded into a powder

2 cups finely shredded zucchini

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

3 tablespoons cocoa powder

2 1/2 cups all-purpose flour, sifted

1 teaspoon vanilla extract

2 eggs

1/2 cup buttermilk

1/4 cup butter, softened

1/2 cup canola oil

1 3/4 cups sugar

Step by step

Preheat oven 325 degrees. Grease and flour a 10-inch bundt pan.
Using a KitchenAid® 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.