Chocolate Lover’s Zucchini Cake

• Vegetarian

• Produce

  • 2 1/4 cups Zucchini

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 1/4 cup Cocoa
  • 2 1/2 cups Flour
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 3 cups Sugar, powder
  • 3 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Oil

• Dairy

  • 1 stick Butter
  • 3/4 cup Milk

Found on greatgrubdelicioustreats.com

Description

Ingredients

• 2 cups sugar
• ¾ cup oil
• 3 eggs
• 2 tsp vanilla
• 2½ cups flour
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ cup cocoa
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup milk
• 2¼ cups grated zucchini
• 1 stick butter, melted
• ⅔ Cup Cocoa
• 3 Cups Powder sugar
• ⅓ cup milk
• 1 tsp vanilla extract

Directions

• Preheat oven to 325°.
• Grease and flour a Bundt pan.
• In a large mixing bowl, mix sugar, oil, and eggs together until creamy.
• Add in vanilla, and mix until well combined.
• In a smaller bowl, stir flour, baking powder, baking soda, cocoa, cinnamon, and salt together with a small whisk just to blend everything together.
• Add flour mixture in with the sugar, eggs, oil and vanilla. Mix well.
• Slowly mix in the milk.
• After everything is well combined, stir in the zucchini.
• Pour into bundt pan and bake for approximately 60 minutes.
• Cake will be done when tooth pick inserted comes out clean.
• *Check cake at 50-55 minutes
• In a medium size mixing bowl, add melted butter. Mix in cocoa.
• Next add in some powder sugar and then milk, then some powder sugar then milk. Repeat until all is well mixed. Mix on low speed.
• After frosting is well blended, add in vanilla.
• Makes about 2 cups of frosting.
• Frost cake once cake has cooled.