Description
A rich and moist chocolate zucchini cake topped with creamy chocolate frosting.
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 butter, melted
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F.
- Grease and flour a Bundt pan.
- Beat sugar, oil, and eggs until creamy.
- Add vanilla and mix well.
- Whisk flour, baking powder, baking soda, cocoa, cinnamon, and salt.
- Combine dry ingredients with wet ingredients.
- Slowly add milk and mix.
- Fold in grated zucchini.
- Pour batter into prepared pan.
- Bake for about 60 minutes until a toothpick comes out clean.
- Cool completely.
- Mix frosting ingredients until smooth.
- Frost cooled cake and serve.
Notes
- Check cake after 50 to 55 minutes.
- Allow cake to cool fully 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: 58
- Sodium: 320
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 78
- Fiber: 3
- Protein: 6
- Cholesterol: 65