Chocolate Zucchini Cake With Chocolate Cream Cheese Frosting
This moist chocolate cake is hiding two whole cups of zucchini inside! It is a perfect way to use some of the extra harvest and who doesn't love cake? The easy frosting takes it to a whole new stratosphere of deliciousness. This great recipe for zucchini chocolate cake is sure to have you looking forward to zucchini season.
Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick spray.
In a large mixing bowl, stir together oil, sugar and vanilla.
Add flour, cocoa powder, baking powder and salt. Stir to combine. The mixture will look dry at this point.
Finely shred zucchini, pack it into a measuring cup, being sure to add some of the liquid.
Stir the zucchini into the dry ingredients. As it releases its moisture, it should start to form a thick cake batter. (If your zucchini was dry, you may want to add a teaspoon or two of water to help it form a batter.)
Pour batter into prepared baking pan and bake for 25-30 minutes or until the center bounces back when lightly touched with a finger.
Allow to cool before frosting.
Chocolate Cream Cheese Frosting
Beat the butter and cream cheese together until the mixture is smooth and airy.
Add the powdered sugar, cocoa powder and vanilla, mixing until combined.
Stir in a Tablespoon of milk. Add more milk if necessary to get the desired texture.
Spread over cooled cake. Lightly cover with plastic wrap and refrigerate until ready to serve.