Chocolate Zucchini Cake

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve & Enjoy!
   • Slice and serve! The cake is moist and delicious on its own, but the chocolate frosting adds an extra indulgent touch.