Chocolate Zucchini Cake Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8-10
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups zucchini, grated and excess moisture squeezed out
- ½ cup milk or buttermilk
For the Chocolate Frosting (Optional):
- 1 cup powdered sugar
- 3 tbsp unsweetened cocoa powder
- 3 tbsp butter, softened
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions:
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C).
- Grease and flour an 8×8-inch baking pan or line it with parchment paper for easy removal.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon (if using).
- In a large bowl, beat together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated zucchini and milk or buttermilk until well incorporated.
- Bake the Cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Frosting (Optional):
- In a small bowl, combine the powdered sugar, cocoa powder, softened butter, milk, and vanilla extract.
- Beat until smooth and creamy, adjusting the consistency with more milk if necessary.
- Once the cake has cooled completely, spread the frosting over the top.
- Serve & Enjoy!
- Slice and serve! The cake is moist and delicious on its own, but the chocolate frosting adds an extra indulgent touch.
