Ingredients
• 2 cups all-purpose flour • ¾ cup cocoa powder • 1½ cups granulated sugar • 1 cup vegetable oil • 3 eggs • 2 cups grated zucchini • 1 cup buttermilk • 2 tsp vanilla extract • 1 tsp baking soda • ½ tsp salt • 1 tsp cinnamon
FOR CHOCOLATE FROSTING: • ½ cup butter, softened • ⅔ cup cocoa powder • 3 cups powdered sugar • ⅓ cup milk • 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F
- Grease and flour 9×13 inch baking pan
- Mix flour, cocoa powder, sugar, baking soda, salt, cinnamon
- In separate bowl, whisk oil, eggs, zucchini, buttermilk, vanilla
- Combine wet and dry ingredients until just mixed
- Pour into prepared pan
- Bake 35-40 minutes until toothpick comes clean
- Cool completely before frosting
- Beat butter until creamy
- Add cocoa powder and mix well
- Alternately add powdered sugar and milk
- Add vanilla and beat until smooth
- Frost cooled cake
- Store covered at room temperature
PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 40 mins, Total Time: 1 hour, Servings: 12, Calories: 380, Net Carbs: 45g, Fats: 20g, Protein: 5g