CHOCOLATE ZUCCHINI CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

By

Ingredients

  • CAKE:
  • Ingredients
  • Dry Ingredients
  • 2 cups AP Flour
  • 2/3 cup cocoa powder dark or regular
  • 1.5 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • Wet Ingredients
  • 1/2 cup canola oil
  • 1/2 cup butter softened
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup sour cream
  • 2.5-3 cups zucchini grated and patted
  • 1 cup semi sweet chocolate chips
  • Instructions
  • Preheat oven to 350 degrees.
  • Butter and lightly flour 2 8 inch pans.
  • Whisk all of your dry ingredients in a bowl.
  • Then use a whisk or a stand mixer to whisk together all of your wet ingredients. Start with butter and oil. Then you can add in the rest.
  • Then use hand mixer on low/stir to incorporate the dry ingredients into the wet.
  • Fold in the chocolate chips and zucchini.
  • Bake approx. 30 minutes until toothpick comes out clean.
  • Let cool in pans for
  • Chocolate Buttercream Frosting
  • Print
  • Chocolate Buttercream Frosting
  • Fluffy, creamy, and full of chocolate! This buttercream frosting is the BEST!
  • Ingredients
  • 1.5 sticks butter unsalted
  • .5 stick salted butter
  • 3 or 3.5 cups powdered sugar pick your sweetness level
  • 1/2 cup cocoa powder
  • 1/4 cup whole milk or heavy cream
  • 1 tablespoon vanilla extract
  • Instructions
  • In a stand mixer, beat butter one minute. Then add in powdered sugar gradually while mixer is low, so it won't fly out. Add a tablespoon of milk and extract. Add cocoa powder. Next, add rest of milk. Beat on speed 8 until fluffy.

Preparation

Step 1

For cake:

Preheat oven to 350 degrees.

Butter and lightly flour 2 8 inch pans.

Whisk all of your dry ingredients in a bowl.

Then use a whisk or a stand mixer to whisk together all of your wet ingredients. Start with butter and oil. Then you can add in the rest.

Then use hand mixer on low/stir to incorporate the dry ingredients into the wet.

Fold in the chocolate chips and zucchini.

Bake approx. 30 minutes until toothpick comes out clean.

Let cool in pans.

Frosting:

In a stand mixer, beat butter one minute. Then add in powdered sugar gradually while mixer is low, so it won't fly out. Add a tablespoon of milk and extract. Add cocoa powder. Next, add rest of milk. Beat on speed 8 until fluffy.

Recipe Notes
If you do not have both salted and unsalted butter, go with all unsalted then add in 1/4 teaspoon of salt.