Okay, like I promised, here is my MOST favorite, easy chocolate zucchini cake recipe that you will absolutely L.O.V.E!
This cake is beyond amazing, and it has zucchini in it, so it’s like… sort of healthy-ish, right!? ha!
Here’s what you’ll need…
FOR THE CAKE:
* 2 cups of all-purpose flour
* 1/2 cup cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1/2 cup avocado oil (you can use vegetable oil too, but I just prefer avocado. I get mine from Costco)
* 1 1/2 cups white sugar
* 2 teaspoons vanilla
* 2 cups shredded zucchini (I just washed my zucchini well, and then shredded it on our cheese grater till I had about two cups. I did NOT squeeze the water out. We had a huge zucchini with lots of seeds, so I made sure to scoop those out a bit first.)
* About 3 tablespoons of cold water
Preheat oven to 350 degrees.
Pour the sugar, oil and vanilla into a mixing bowl and combine.
In another bowl dump all the dry ingredients together and whisk them a bit until they’re incorporated.
Then add all of the dry mixture into the wet mixture, and blend well.
It will look really dry, don’t freak, once you add the zucchini, it looks a lot less scary 🙂
Now dump two full cups of zucchini into your crumbly batter, and mix well again!
You are totally done. BOOM!
Now line a 9 x 13 baking dish with foil or parchment paper and spray it with coconut oil (or Pam… whatever ya got) and pour the batter in.
This makes clean up a CINCH and I’m ALL about that 🙂
Pop the cake in your 350 degree oven for about 30 minutes and let the aroma of chocolatey awesomeness fill the air.
NOTE: Check the middle of your cake with a toothpick to make sure it comes out pretty much clean.
Honestly this cake doesn’t even need frosting (in my opinion) but what the heck, add it anyway, right!?
* 1 stick of butter (1/2 cup) soft
* 6 tablespoons of cocoa powder
* 1 teaspoon of vanilla
Melt all of these in a saucepan on low, until creamy
In a mixer combine
* 3 cups of powdered sugar
* 1/4 cup + 1-3 tablespoons of milk (depending on how thick/thin you want your frosting)
* Dash of fine (table) salt
Mix all until combined
Add warm chocolate mixture and blend it well.
If the frosting is too thick, add a dash of milk. Too thin – more powdered sugar. You can’t mess this up 🙂
This frosting should only take about 5 minutes. After you’re done mixing it, pour it in a bowl and set it in the fridge until your cake is done.
… with full intention of eating half of the frosting before it makes it into the fridge of course. oops
Once everything is done baking, your cake needs to cool.
UGH, worst part of the process EVER! But it’s vital.
I removed my cake from the pan and set it on the cold countertop to speed up the process. You could put it on a rack too (probably better). Oh! and now you can just tuck your baking dish back in the cupboard where it came from, because it’s not even dirty. #BAM! #yourewelcome
Once everything is cooled, pour the icing on top of the cake and let it run over the edges. The icing will harden just a bit if you leave it alone on the cooled cake for a while… but if you can’t stand it and need to dig right in, it’s still just as good dripping all over your chin 🙂
There is NO egg in this recipe. Weird, I know.
Storage? You can leave it in the pan and cover it, or you can store it under a fancy plastic bowl like this on the counter, because you know your family’s just going to devour it in less than a day anyway.
I only speak the truth.
Okay, get cooking and ENJOY!