Description
Rich, moist chocolate zucchini cake topped with smooth chocolate frosting and perfect for chocolate lovers.
Ingredients
Scale
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 cup cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 1/4 cups grated zucchini
- 1/2 cup melted butter
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F and grease and flour a Bundt pan.
- Beat sugar, oil, and eggs until creamy.
- Mix in vanilla extract.
- Whisk flour, baking powder, baking soda, cocoa powder, cinnamon, and salt.
- Combine dry ingredients with wet ingredients.
- Slowly add milk and mix well.
- Fold in grated zucchini.
- Pour batter into prepared Bundt pan.
- Bake about 60 minutes or until a toothpick comes out clean.
- Cool cake completely.
- Mix melted butter and cocoa powder.
- Alternate adding powdered sugar and milk while mixing.
- Stir in vanilla extract and mix until smooth.
- Frost cooled cake and serve.
Notes
- Check cake after 50 to 55 minutes.
- Do not squeeze moisture from the zucchini.
- Allow cake to cool completely before frosting.
- Store leftovers in an airtight container.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 581
- Sugar: 52
- Sodium: 310
- Fat: 28
- Saturated Fat: 9
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 80
- Fiber: 3
- Protein: 6
- Cholesterol: 62