I am always trying to find good recipes to use zucchini in. My counter is full of zucchini and my family can only take so many loaves of zucchini bread. Which on a side note I think I have made at least 20 loaves this past summer. This chocolate zucchini cake is perfect for an after school snack or for dessert. It tastes great on its own, but we loved it with this chocolate whipped frosting. Super easy to make and delicious!
Ingredients:
Cake:
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups granulated sugar
- 3/4 cup buttermilk
- 1/2 cup melted coconut oil, avocado oil, canola oil or vegetable oil
- 2 cups shredded zucchini
- 1 1/2 cup all-purpose flour
- 1/2 cup natural, unsweetened cocoa powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
Frosting:
- 1 cup (2 sticks) butter, softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) good-quality semisweet or bittersweet chocolate chips, melted and cooled to room temperature
Directions:
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. I always use an aluminum/metal baking pan.
In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk and oil. Stir in the shredded zucchini. Add the flour, cocoa powder, salt, soda and baking powder. Stir until just combined and no dry streaks remain. Spread the batter evenly in the pan and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs.
Let cool completely. Serve alone or with chocolate frosting.
Chocolate Frosting – In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, whip the butter on medium speed until light and fluffy, 2-3 minutes. Gradually add the powdered sugar and mix until well-combined and the frosting is creamy, 3-4 minutes. Blend in the vanilla.
Drizzle in the cooled melted chocolate and whip the frosting on medium speed until it is creamy and fluffy, 3-4 minutes.
Note: I have found that you can use half the applesauce for the oil and still have good results. I like to use a 1/4 cup applesauce and 1/4 cup oil.
