Description
Enjoy this moist and delicious chocolate zucchini cake topped with light whipped cream frosting. It’s a simple and satisfying treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, squeezed dry
- 1 cup boiling water
- For the frosting: 1 cup heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Beat until smooth.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the zucchini.
- Gradually add the boiling water to the batter, mixing until smooth. The batter will be thin.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting, in a cold bowl, beat heavy cream with an electric mixer until soft peaks form.
- Add powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- Frost the cooled cake with whipped cream frosting.
- Slice and serve immediately or refrigerate for later.
Notes
- Squeeze excess moisture from zucchini for best results.
- Adjust sweetness of frosting to your liking.
- Store cake in the refrigerator due to the whipped cream frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg