Chocolate Zucchini Cake
Ingredients
The cake
-
2
cups
all-purpose flour
-
½
cup
unsweetened cocoa powder
-
2 ½
Tbsp
dark cocoa powder
-
¾
tsp
salt
-
1
tsp
baking soda
-
½
tsp
baking powder
-
½
cup
unsalted butter, melted
-
½
cup
vegetable oil
-
1 ¾
cups
granulated sugar
-
3
large
eggs
-
½
cup
buttermilk
-
2
tsp
vanilla extract
-
2 ½
cups
unpeeled shredded zucchini
The frosting
-
½
cup
unsalted butter, nearly at room temperature
-
8
oz
cream cheese, nearly at room temperature
-
3
cups
powdered sugar
-
6
Tbsp
unsweetened cocoa powder
-
1
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F and prepare a 13 by 9-inch baking dish with non-stick spray.
- In a bowl, whisk together the flour, both cocoa powders, salt, baking soda, and baking powder.
- In a stand mixer, combine the melted butter, vegetable oil, and granulated sugar, then add the eggs one at a time, followed by buttermilk and vanilla.
- Gradually mix in the dry ingredients until combined, then fold in the shredded zucchini.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 32 to 38 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool for 30 minutes on a wire rack, then cover and cool completely.
- For the frosting, beat the butter and cream cheese until smooth, then mix in powdered sugar, cocoa powder, and vanilla until combined.
- Frost the cooled cake and store in an airtight container in the refrigerator.
Nutrition Facts (estimated)
Servings
20
Calories
397
Total fat
20g
Total carbohydrates
52g
Total protein
3g
Sodium
246mg
Cholesterol
61mg
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