Ingredients
Scale
- 1 ¾ cups (217g) all-purpose flour
- ½ cup (40g) natural unsweetened cocoa powder
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (200g) lightly packed brown sugar
- ¾ cup (150g) granulated sugar
- 2 cups (220g) shredded zucchini
- ¼ cup (20g) natural unsweetened cocoa powder
- 2 cups (226g) powdered sugar
- Pinch of salt
- ½ cup (113g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch rectangular cake pan or use nonstick baking spray.
- In a medium bowl, whisk together the salt, baking powder, baking soda, cinnamon, cocoa, and flour. Set aside.
- In a large bowl, beat the eggs, then mix in the vegetable oil, vanilla, and both sugars until well combined.
- Fold the dry ingredient mixture into the wet ingredients with a spatula until just combined. Gently stir in the shredded zucchini.
- Spread the batter evenly into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before removing it from the pan and frosting.
Notes
For a richer chocolate flavor, add chocolate chips to the batter before baking.
Store leftover cake in an airtight container at room temperature for up to 3 days.
Top with your favorite frosting or a dusting of powdered sugar for added sweetness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 265
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg