Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder, sifted
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar
- 3/4 cup vegetable oil, canola oil, or avocado oil
- 1/4 cup melted butter, cooled to room temperature
- 1/4 cup buttermilk, at room temperature
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup chocolate chips
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13-inch pan with nonstick cooking spray and set aside.
- In a medium bowl, combine the flour, sifted cocoa powder, baking soda, and salt. Whisk together and set aside.
- In a large bowl, combine the brown sugar, oil, melted butter, buttermilk, eggs, and vanilla extract. Whisk until thoroughly combined.
- Stir in the dry ingredients until barely combined; it is acceptable if some flour remains unmixed. Gently squeeze out some moisture from the zucchini. The zucchini should retain some moisture but not be overly liquid. Add the zucchini and chocolate chips, and stir until just combined. Avoid overmixing.
- Pour the cake batter into the prepared pan and smooth it with a spatula. Bake for 25-32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely. While the cake cools, prepare the chocolate frosting. In the bowl of a stand mixer or using a hand mixer, beat the butter until smooth, about 1 minute. In a large bowl, sift together the confectioner’s sugar and cocoa powder. Add the mixture to the butter and beat, gradually incorporating the milk. Add the vanilla extract and salt. Stop to scrape down the sides and beat until the frosting is smooth and fluffy.
- Frost the cooled chocolate zucchini cake with the chocolate frosting. Cut the cake into squares and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 16 servings
- Calories: 360 kcal per serving