EXTRA (AP)PETITE: LOLA’S ZUCCHINI CHOCOLATE CAKE

Step 1

Preheat oven to 350 degrees F.

Step 2

Grate zucchini and set aside. If if looks watery, blot off excess water with a paper towel otherwise I don’t typically blot it. If you’re doing the optional adding lemon juice or white vinegar into the milk step, do that now as well and set aside.

Step 3

In a bowl, sift together everything listed under “Dry ingredients bowl.” Sifting is key for helping these ingredients combine evenly and to get rid of clumps. I only have a little sift, so just added each ingredient one at a time through the sift, stirred with a spoon, and re-sifted everything together.

Step 4

In a separate, large bowl, mix everything listed under “Wet ingredients bowl” using a hand beater until combined.

Step 5

Stir the sifted dry ingredients into the wet ingredients bowl. Use a large spoon or spatula to stir until combined.

Step 6

Stir in grated zucchini and optional chocolate chips.

Step 7

Scoop batter into cupcake liners or a well greased pan (this recipe fits into an 8 x 8 pan). I filled these to the brim of my cupcake tins for fuller, rounded cupcakes after baking.

Step 8

Bake for 18-22 minutes for cupcakes until a toothpick comes out of the center clean. For a larger sheet cake, bake for 30 to 40 minutes until the toothpick test is clean.

Step 9

Cream together the softened butter, cream cheese, and vanilla using a mixer.

Step 10

Sift in the powdered sugar and continue mixing until smooth.

Step 11

Stir in optional lemon juice and/or zest half a teaspoon at a time to taste, until you’re happy with the flavor. If needed, add a few tablespoons more confectioners sugar for thicker frosting.

Step 12

Refrigerate for 15-20 minutes (frosting will thicken up a tad more) and then spread on top of FULLY COOLED cake. You can also make a DIY frosting piping bag (pictured below) by cutting off one corner of a ziploc bag.