Chocolate Lovers Zucchini Cake

Makes 8 - 10

For the Cake

2 cup {400 g}

sugar

3/4 cup {163 g}

oil

{150 g} 3

eggs

2 tsp {8.7 g}

vanilla

2 1/2 cup {312 g}

flour

1 1/2 tsp {7.5 g}

baking powder

1 1/2 tsp {6.9 g}

baking soda

1/2 cup {43 g}

cocoa

1 tsp {2.3 g}

cinnamon

1/2 tsp {3.0 g}

salt

1/2 cup {122 g}

milk

2 1/4 cup {0.0 g}

grated zucchini

For Chocolate Frosting

1 stick {113 g}

butter, melted

2/3 cup {57 g}

Cocoa

3 cup {610 g}

Powder sugar

1/3 cup {81 g}

milk

1 tsp {4.3 g}

vanilla extract

Chocolate Lover’s Zucchini Cake

Preheat oven to 325.

Grease and flour a Bundt pan.

In a large mixing bowl, mix sugar, oil, and eggs together until creamy.

Add in vanilla, and mix until well combined.

In a smaller bowl, stir flour, baking powder, baking soda, cocoa, cinnamon, and salt together with a small whisk just to blend everything together.

Add flour mixture in with the sugar, eggs, oil and vanilla. Mix well.

Slowly mix in the milk.

After everything is well combined, stir in the zucchini.

Pour into bundt pan and bake for approximately 60 minutes.

Cake will be done when tooth pick inserted comes out clean.

*Check cake at 50-55 minutes

Chocolate Frosting

In a medium size mixing bowl, add melted butter. Mix in cocoa.

Next add in some powder sugar and then milk, then some powder sugar then milk. Repeat until all is well mixed. Mix on low speed.

After frosting is well blended, add in vanilla.

Makes about 2 cup {0.0 g}

of frosting.

Frost cake once cake has cooled.

Source

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