Ingrédients pour Chocolate Zucchini Sweet Potato Cake
- ¾ cup unsweetened cocoa powder
- Flour
- Rye Flour
- Salt
- Baking Soda
- Baking Powder
- Cinnamon
- Eggs
- Vegetable Oil
- Brown Sugar
- Honey
- Vanilla
- Buttermilk
- 2 cups grated zucchini
- 1 cup cooked and mashed sweet potato
- Dried Cherries
- Rum
- Pecans
- Chocolate Chips
- Powdered Sugar
- Water
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Comment préparer Chocolate Zucchini Sweet Potato Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Set aside.
- In a separate bowl, whisk together 1 cup vegetable oil, 1 ½ cups granulated sugar, ½ cup honey, 2 large eggs, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Then, stir in 1 cup buttermilk.
- Gently fold in 2 cups grated zucchini, 1 cup cooked and mashed sweet potato, 1 cup fresh or frozen cherries (pitted), and ½ cup chocolate chips.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Whisk together ½ cup powdered sugar, 2-3 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Add more milk if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
236g
Fat
14g
Carbs
28g
