Chocolate Zucchini Cake is a rich, moist, and decadent chocolate cake made with fresh grated zucchini and topped with creamy chocolate frosting.

Scale

2 cups granulated sugar

¾ cup vegetable oil

3 large eggs

2 teaspoons vanilla extract

2 ½ cups all purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

½ cup cocoa powder

1 teaspoon ground cinnamon

½ teaspoon salt

½ cup milk

2 ¼ cups grated zucchini

½ cup butter, melted

⅔ cup cocoa powder

3 cups powdered sugar

⅓ cup whole milk

1 teaspoon vanilla extract

1. Preheat oven to 325° and grease and flour a Bundt pan.

2. Mix sugar, oil, and eggs until creamy.

3. Add vanilla and mix well.

4. Whisk flour, baking powder, baking soda, cocoa, cinnamon, and salt in a separate bowl.

5. Combine dry ingredients with wet mixture.

6. Slowly mix in milk.

7. Stir in grated zucchini.

8. Pour batter into Bundt pan and bake for 60 minutes, checking at 50–55 minutes.

9. Cool completely before frosting.

10. For frosting, mix melted butter and cocoa.

11. Alternate powdered sugar and milk while mixing on low speed.

12. Add vanilla and mix until smooth.

13. Frost cooled cake and serve.

Do not overmix batter.

Check cake early to avoid overbaking.

Store covered at room temperature for up to 3 days.