Ingredients for Chocolate Zucchini Cake With Broiled Topping
- 3 large eggs
- 1 cup honey
- 1 cup packed light brown sugar
- Unsweetened Cocoa Powder
- 1 cup buttermilk
- 1/2 cup vegetable oil
- Baking Soda
- Baking Powder
- 2 cups grated zucchini (about 2 medium)
- 1 teaspoon almond extract
- Buckwheat Flour
- All Purpose Flour
- Salt
- 1/4 cup unsalted butter, melted
- 2 tablespoons milk
- 1/2 cup sliced almonds
- Whipped cream, for serving (optional)
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How to Make Chocolate Zucchini Cake With Broiled Topping
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, beat together eggs, oil, honey, and brown sugar until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder.
- In a small bowl, combine buttermilk and baking soda. Let sit for 5 minutes.
- Add the grated zucchini to the wet ingredients. Gradually add 1/3 of the dry ingredients to the wet ingredients, mixing until just combined.
- Alternately add the remaining dry ingredients and buttermilk to the batter, mixing until just combined. Be careful not to overmix.
- Stir in the almond extract.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the topping: In a small saucepan, melt butter. Stir in brown sugar and milk until smooth.
- Remove the cake from the oven. Spread half of the topping mixture evenly over the warm cake.
- Sprinkle evenly with sliced almonds.
- Drizzle the remaining topping over the almonds.
- Place the cake under the broiler for 1-2 minutes, watching carefully, until the topping is lightly browned. Be cautious to avoid burning.
- Let the cake cool completely before serving.
- Serve warm or cold, topped with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
193 g
Sugar
1890g
Fat
333g
Carbs
237g
