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Chocolate Zucchini Cake

Course Dessert
Cuisine American
Keyword cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 people

Ingredients

Cake:

  • 2 ¼ cups all-purpose flour
  • 2 cups granulated sugar
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 eggs
  • ⅔ cup milk
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 ½ cups shredded zucchini

Frosting:

  • 6 tablespoon unsalted butter, softened
  • 6 ½ tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 5 tablespoon milk
  • pinch of salt
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F. Grease a 13x9-inch baking dish.
  • Start with the preparation of the cake. In a large bowl whisk the flour, sugar, cocoa, salt, baking soda, and baking powder.
  • In another large bowl, whisk together the eggs, milk, oil, and vanilla. Stir in the zucchini
  • Add the dry ingredients to the wet ingredients and stir. The batter will be very thick. 
  • Spread batter into the baking dish. Bake at 350 degrees F for 35 minutes or until a toothpick is almost clean from the center.  Allow cake to cool completely before frosting.
  • While cake is cooling, prepare the frosting. Use a hand mixer to beat the butter, cocoa, and vanilla in a large bowl. Slowly add the powdered sugar, then 2 Tablespoons of milk, and a pinch of salt.  Add more milk a tablespoon at a time until desired consistency is reached. You want the frosting to spread easily over the cooled cake.  Spread frosting over cake and serve. 

Notes

Recipe Adapted from Dessert Now, Dinner Later