Mexican Chocolate Zucchini Cake with a Cream Cheese Glaze
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist chocolate-zucchini bundt cake infused with Mexican spices like cinnamon and cloves, topped with cream cheese glaze. Combines the richness of chocolate with the moisture of zucchini bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 3/4 cups sugar
- 1/2 cup canola oil
- 1/4 cup butter (softened)
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (sifted)
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 cups finely shredded zucchini
- 3.3 ounces Mexican chocolate tablet ((recommend Nestle-Abuelita), shredded into a powder)
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1 teaspoon pure vanilla extract
- 2 cups confectioner’s sugar
- 1/2 cup milk
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 192mg
- Total sugar
- 55g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 122mg
- Calcium
- 52mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.