The best thing about this recipe is that you don’t taste the zucchini which makes it perfect for kids. They can enjoy the delicious taste and moistness of this cake without knowing that it has zucchini.
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- large eggs, room temperature
- 1/2 cup buttermilk room temperature
- 1 cup semisweet chocolate chips divided
- 2 medium zucchini shredded For the Chocolate Icing:
- 3/4 cup butter , softened
- 1/3 cup unsweetened cocoa powder
- 6 tablespoons milk
- 1 box confectioners' sugar
Directions
- Preheat oven to 325 degrees F. Grease a 9x13 cake pan with cooking spray or butter and set aside.
- n a large bowl, combine flour, cocoa, espresso powder, baking soda, baking powder, cinnamon, and salt. Whisk to combine; set aside.
- In a separate large bowl, combine butter, oil, sugars, and vanilla. Use a hand mixer or stand mixer to beat until well combined. Add eggs and beat well.
- Add the dry ingredients and buttermilk in 3 alternating additions, beginning and ending with the flour mixture. Mix until just combined. Gently fold in chocolate chips and shredded zucchini.
- Spread batter into an even layer in the prepared cake pan.
- Bake for 30-35 minutes until cake is puffy and a toothpick inserted in the center comes out clean. Remove from oven and make your icing. Chocolate Icing:
- use an electric mixer to beat butter until fluffy. Add cocoa powder and evaporated milk and beat on low speed until blended. Gradually add powdered sugar.
- Spread icing on cake. (It is easiest to do this if the cake is still a little warm.)
