Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts (optional)
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup buttermilk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 13×18-inch baking sheet.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Gently fold in the grated zucchini and chopped walnuts if using.
- Spread the batter evenly in the prepared baking sheet.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. In a medium saucepan, melt the butter over medium heat. Stir in the cocoa powder and buttermilk until smooth. Remove from heat and gradually whisk in the powdered sugar and vanilla extract until smooth.
- Pour the frosting over the hot cake and spread evenly. Sprinkle with chopped walnuts if desired.
- Allow the cake to cool completely before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 slices
- Calories: 300 kcal per slice