Zucchini Chocolate Cake
Chocolate Zucchini Cake - a rich chocolate cake topped with chocolate frosting and loaded with plenty of zucchini. They will never know it is in there!
Servings: 20
Ingredients
Cake
- 1/2 cup butter softened
- 1/2 cup canola oil
- 1 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 whole large eggs
- 1/2 cup plain Greek yogurt
- 2 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 3 cups zucchini shredded and drained
- 1 cup semi-sweet chocolate chips
Frosting
- 4 Tablespoons butter softened
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1/3 cup milk
Instructions
- Preheat oven to 350º F. Spray or grease a 13x9 inch pan. Set aside.
- In a large bowl mix together butter, oil, sugar, vanilla, baking soda, baking powder, and salt until well combined and smooth.
- Add the eggs and beat until fully incorporated.
- Mix in the yogurt and flour, alternating between the two.
- Add the cocoa powder and mix until the batter is smooth.
- Fold in zucchini and chocolate chips until evenly combined.
- Pour into the prepared baking pan. Bake for 35-40 minutes, until a tester comes out clean. Remove from the oven and cool completely.
- To prepare the frosting mix together all of the ingredients until smooth, and desired consistency. Add additional milk or sugar if necessary.
- Once the cake is completely cool; spread frosting over the cake.
Notes
Adapted from King's Arthur Flour
Nutrition
Serving: 1g | Calories: 375kcal | Carbohydrates: 55g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 38mg | Sodium: 202mg | Fiber: 2g | Sugar: 39g
