Zucchini Chocolate Cake
This chocolate zucchini cake is super moist and indulgent but not extremely sweet and makes good use of all that extra zucchini you grew.
Ingredients
- Cake Ingredients
- 2 ½ c. all-purpose flour
- 2 c. sugar
- 1 tsp. baking soda
- ¼ tsp. baking powder
- ½ tsp. salt
- 1 c. unsalted butter
- ¼ c. unsweetened cocoa powder
- 3 eggs
- ½ c. buttermilk
- 2 tsp. vanilla
- 2 c. shredded zucchini
- Frosting Ingredients
- 3 ½ c. powdered sugar
- ½ c. unsalted butter
- ¼ c. unsweetened cocoa powder
- ⅓ c. buttermilk
- 1 tsp. vanilla
Instructions
- Preheat oven to 350 degrees.
- In a large bowl mix the flour, sugar, baking soda, baking powder and salt.
- In a saucepan, melt the butter then add in the cocoa powder and stir until smooth.
- Bring to a boil, remove from heat and add to the dry ingredients you previously mixed.
- Now add in the eggs, buttermilk, vanilla and zucchini, mix until well combined.
- Pour the mix into a 13 x 9 cake pan and bake for approximately 40 minutes or until cake comes out clean by testing with a toothpick.
- Remove from oven and top with frosting.
Frosting Instructions:
- In another large bowl add the powdered sugar and set aside.
- In a saucepan, melt the butter and then add in the cocoa powder and buttermilk. Stir until well combined and smooth.
- Bring to a boil, remove from heat and pour over the powdered sugar.
- Add in the vanilla and whisk together until smooth.
- Pour over the hot cake and spread evenly.
- Allow to cook before slicing and serving.