Chocolate Zucchini Cake

This chocolate cake is one of the best I’ve ever tasted. The cake is great if you have little ones that don’t like to eat vegetables, you cannot see or taste the zucchini. Although, it’s not super healthy to coat vegetables in sugar. The zucchini makes this cake so moist and the cake is really fluffy too. When you take a bite you will not want to stop eating it. I usually have two pieces per sitting each time I make this. 

Chocolate Zucchini Cake

Cake Ingredients

1/2 cup canola oil (or any oil you like)

1 1/2 cups sugar

2 teaspoons vanilla

1 egg

1/2 cup milk

2 cups zucchini, peeled and shredded

2 cups flour

1/2 cup cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Frosting Ingredients

1 cup butter, softened

1 teaspoon vanilla

3-4 tablespoons milk

3 1/2 cups powdered sugar

1/2 cup cocoa powder

Directions

Preheat oven to 350 degrees. Spray 13 X 9 pan with cooking spray. With your stand mixer, combine oil, sugar, vanilla, and egg. Next, mix in zucchini, salt, soda, and cocoa. When mixed well add flour. Pour into prepared pan. Bake for 23-28 minutes. Cake is done when a toothpick inserted in the center of the cake comes out clean. Let cool completely before frosting.

With a hand mixer, beat butter until fluffy about 1-2 minutes. Next add vanilla and 3 tablespoons milk. When combined add cocoa and powdered sugar, add more milk if needed. Mixture will be creamy. Frost cake once it is cooled, if cake is warm the frosting may be melty.

Recipe from: The Baker Upstairs 

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