Zucchini Chocolate Cake
Recipe GLPRdad2d19e36c36b
A moist and rich chocolate cake studded with shredded zucchini and chocolate chips, topped with a smooth cocoa frosting. The zucchini keeps the crumb tender while Greek yogurt adds tangy moisture, creating a delicious dessert that's perfect for any occasion.
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Ingredients
½ cup butter, softened
4 tablespoons butter, softened
½ cup canola oil
1¾ cups sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup plain Greek yogurt
2½ cups all-purpose flour
¾ cup cocoa powder
1 cup semi-sweet chocolate chips
3 cups zucchini, shredded and drained
3 cups powdered sugar
¼ cup cocoa powder
Directions
Preheat your oven to 350°F. Grease or spray a 13x9 inch baking pan with non-stick cooking spray and set aside.
In a large mixing bowl, combine the softened butter (½ cup plus 4 tablespoons), canola oil, sugar, vanilla extract, baking soda, baking powder, and salt. Beat until the mixture is smooth and well combined.
Add the 2 eggs to the batter and beat until fully incorporated.
Alternately add the Greek yogurt and flour to the batter in three additions, beginning and ending with flour. Mix until just combined after each addition.
Stir in the cocoa powder (¾ cup plus ¼ cup) until the batter is smooth and no lumps remain.
Gently fold in the shredded zucchini and chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Do not overbake.
Remove from the oven and allow the cake to cool completely in the pan before frosting.
To make the frosting, whisk together the powdered sugar and remaining cocoa powder until smooth. Adjust consistency by adding milk to thin or more powdered sugar to thicken, as desired.
Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve.
